Simple asparagus risotto with green asparagus and parmesan
Ingredients
- 1 1/2 cup risotto rice
- 1 onion
- 3 cloves garlic
- 1/2 cup white wine
- 4 cups vegetable stock
- 1 bunch green asparagus
- 1/2 cup grated parmesan
- 2 tbsp butter
- salt, to taste
- pepper, to taste
Utensils
- Deep pan
- Bass spatula
- Knife
- Cutting board
Instructions
- Chop the onion and garlic and sauté in butter.
- Add the rice and sauté briefly.
- Deglaze with white wine and allow to reduce.
- Gradually add the vegetable broth and stir constantly until the broth has been absorbed.
- Greens Cut the asparagus into small pieces and add, continue cooking until the asparagus is done.
- Stir in the parmesan and butter.
- Season the asparagus risotto with salt and pepper and serve.
When preparing the risotto, it is best to use boiling hot vegetable stock to speed up the cooking process of the rice and achieve a creamier consistency. You should also make sure to stir the rice constantly to ensure even preparation and a fine consistency.
