Ingredients to make Asparagus Risotto:
- 250 grams of Arborio rice
- 800 milliliters of Vegetable broth
- 1 unit of long onion
- 500 grams of Asparagus
- ½ unit of red onion
- 3 garlic cloves
- 100 grams of Parmesan cheese
- 30 grams of unsalted butter
- 1 splash of olive oil
- 1 pinch of Salt and Pepper
How to make Asparagus Risotto:
- Prepare all the ingredients to make this vegetarian risotto with asparagus.
- Cut the bottom of the asparagus and fry in olive oil for 3 minutes.
- Add them to the vegetable broth along with the long onion. Cook over low heat for 30 minutes, strain and reserve.
- Separately, in a saucepan, fry the finely chopped onion and garlic with a little salt.
- Add the rice and stir for 1 minute.
- Add the broth little by little, stirring all the time until the grain is al dente and the rice releases its starch. Rectify flavor with salt.
- Sauté the other half of the asparagus, until golden, season with salt and pepper.
- When the risotto is almost done cooking, add the asparagus along with the Parmesan cheese and cold butter. Mix everything to distribute the ingredients in the rice.
- Finally, sauté the tips of the asparagus, season with salt and pepper and serve.
