Risotto agli asparagi (4)
Instructions
Clean the asparagus and cut off the Woody part of the stem and slice them thinly except tips that will allow longer; Cook in a saucepan with lid with 1 glass of water.
Meanwhile make a sauce with minced onion and a drizzle of olive oil, pour over rice time often; Deglaze with white wine and let it evaporate.
Add chopped asparagus and water left in the saucepan, then bring broth until desired doneness.
Remove from heat and stir in butter and Parmesan decorating with the asparagus tips.
Ingredients and dosing for 4 persons
- 350 g of rice
- Onion
- White wine
- Vegetable broth
- 1 bunch of tender asparagus
- Butter
- Grated cheese
- 1 thread of olive oil extra virgin