Asparagus risotto
This recipe is for making asparagus risotto. To prepare the asparagus, you need to cut off the woody ends, wash them, and slice them into rings. The risotto is made by cooking the rice in a pan with oil and garlic, then adding onions and cooking until they are brown. After that, the rice is added and cooked for a couple of minutes before pouring in white wine and broth. Once the risotto is cooked, the asparagus, butter, and parmesan are added.
Ingredients
- 1½ pound asparagus
- 1 cup rice
- 1 small onion
- 2 cloves of garlic
- as needed olive oil
- as needed salt
- 4 tbsp grated parmesan
- 3 tbsp butter
- ½ cup dry white wine
- 7 cups broth
Instructions
- Cut off the ends of the asparagus, wash them, and cut them into rings.
- Pour everything into a pan, including oil and cloves of garlic.
- Finely chop the onion, pour oil into the pan, and fry the onion for 2 minutes until it browns.
- Add the rice and cook for a couple of minutes.
- Pour in the white wine and then the broth. When the risotto is cooked, add the asparagus, butter, and parmesan.
