🌿 Asparagus Risotto

Ingredients

• 🍚1 cup (6.3 oz / 180 g) Arborio rice
• 🌿8.8 oz (250 g) asparagus
• 🥣3 cups (700 ml) vegetable broth
• 🧀1.8 oz (50 g) Parmesan cheese
• 🧈3 tbsp (1.4 oz / 40 g) butter
• 🍷1/3 cup (80 ml) white wine
• 🧅2.8 oz (80 g) onion
• 🫒2 tsp (11 ml) olive oil

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

How to make it, 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 broth 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.