Asparagus Risotto Recipe

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:

1. Prepare all the ingredients to make this vegetarian risotto with asparagus.
2. Cut the bottom of the asparagus and fry in olive oil for 3 minutes.
3. Add them to the vegetable broth along with the long onion. Cook over low heat for 30 minutes, strain and reserve.
4. Separately, in a saucepan, fry the finely chopped onion and garlic with a little salt.
5. Add the rice and stir for 1 minute.
6. 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.
7. Sauté the other half of the asparagus, until golden, season with salt and pepper.
8. 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.
9. Finally, sauté the tips of the asparagus, season with salt and pepper and serve.