Mushroom and asparagus risotto
Instructions
Brown in butter half chopped onion, shredded ham, asparagus tips, mushrooms, sliced and diced tomato.
Season with salt, add the rice and saute for two minutes and then bring to cooking together gradually the broth.
Stir in the remaining butter and the grated cheese.
Ingredients and dosing for 4 persons
- 350 g of rice
- 100 g of butter
- 300 g of frozen asparagus
- 100 g of cultivated mushrooms
- 75 g of ham
- 1 tomato
- 1 onion
- 4 tablespoons of grated parmesan cheese
- 100 cl of broth