ASPARAGUS RISOTTO

20'

Easy

Sastojci

340 g Riso Gallo Risotto rice
40 g butter
1 finely chopped medium onion
1 glass of dry white wine
1.2 l hot vegetable or chicken stock
100 g grated Parmesan
300 g finely chopped asparagus

Priprema

Asparagus risotto: sauté one finely chopped medium onion and the chopped asparagus stalks in 40 g of butter until softened. Add 340 g of Risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated. Add 1 l hot chicken or vegetable stock and simmer, stirring occasionally. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre. 2 minutes before the rice is cooked add the asparagus tips. For less ‘al dente’ consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency. Stir through grated Parmesan cheese and serve.

ASPARAGUS RISOTTO

Sastojci

Priprema

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