Risotto with vegetables
Instructions
Cut the asparagus into pieces, discarding the hardest part.
Dice the zucchini.
Dry chopped onion in butter, add the peas, asparagus, courgettes and rice.
Deglaze with the wine, evaporate, salt and bring to cooking together gradually the boiling broth.
Just before removing from heat, add the cheese.
Ingredients and dosing for 4 persons
- 300 g of rice
- 1 bunch of asparagus
- 1 cup of peas
- 2 zucchini
- 1 onion
- Vegetable broth
- 1 sprig of parsley
- 1/2 cup of white wine
- 40 g of butter
- 4 tablespoons of grated parmesan cheese
- Salt