🌿 Asparagus Risotto

Ingredients

• 🍚180 g Arborio rice
• 🌿250 g asparagus
• 🥣700 ml vegetable stock
• 🧀50 g Parmesan cheese
• 🧈40 g butter
• 🍷80 ml white wine
• 🧅80 g onion
• 🫒2 tsp olive oil

• Recipes with arborio rice
• Recipes with parmesan cheese
• Recipes with butter
• Recipes with white wine
• Recipes with onion

Method, step by step

1. Blanch the asparagus for 3 minutes in boiling salted water. Set the tips aside and puree the stalks.
2. Sauté the onion in the butter and oil. Add the Arborio rice and toast for 2 minutes.
3. Add the white wine and let it evaporate. Add the asparagus puree and the hot stock a little at a time.
4. Stir constantly for 18 minutes until the rice is al dente.
5. Finish with butter and Parmesan (mantecare). Garnish with the reserved asparagus tips.