Asparagus risotto
Description
The recipe won't take much time. Trim the tough ends off the asparagus. Cut the stalks into 1 cm pieces. Bring the broth to a boil. Serve hot.
Instructions
- 1
Step 1
Heat 2 tbsp of butter and 2 tbsp of olive oil in a saucepan over medium heat. Once the butter starts to foam, sauté the onion until soft.
- 2
Step 2
Add the rice and cook, stirring, for 2 minutes. Season with salt and pepper.
- 3
Step 3
Add the wine and cook, stirring, until it has evaporated.
- 4
Step 4
Add some asparagus and 1/4 cup of broth. Stir to prevent the rice from sticking. As the rice begins to absorb the liquid, add more broth.
- 5
Step 5
Repeat the previous step once more and mix the rice well, keeping the mixture thick.
- 6
Step 6
Add the remaining asparagus, approximately after 12 minutes
- 7
Step 7
Continue adding broth and stirring
- 8
Step 8
After about 18 minutes, add the butter, cheese, and mix. Add the broth. Cook the rice until done. Then you can serve it.