Risotto with Asparagus (Risotto con Asparagi)
Instructions
Cook steamed asparagus and select punte.
Chop the onion.
fondetela with 75 g of butter and season with pepper.
Sprayed with wine and make it evaporate much.
Add the rice and salt.
Squirt with broth and stir.
A few minutes before you collect it cooked al dente, add the asparagus tips and vinegar with more butter and Parmesan.
Let rest a few minutes and serve.
Ingredients and dosing for 4 persons
- 400 g of rice
- 150 g of butter
- 1 cipollina
- 1 glass white wine
- Broth
- 800 g of asparagus
- 100 g of grated parmesan cheese
- Salt
- White pepper