Risotto primavera (5)
Instructions
Chop celery, carrot and onion.
Let wither the chopped in oil and butter then add the previously blanched asparagus in boiling water.
Sauté for 5 minutes, add the rice, pour the wine and let it evaporate.
Bring the cooking rice by combining 1 ladle of broth at a time.
Shortly before fire incorporate tipping 4 tablespoons cream, abundant grain, salt and pepper.
Stir well and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of rice
- 200 g of frozen asparagus tips
- 1 scallion
- 1/2 carrot
- 1 costa of celery
- White wine
- Broth
- Olive oil
- Butter
- 4 tablespoons of cream
- Abundant of grated parmesan cheese
- Salt
- Pepper