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Asparagus RisottoOur recipe will make it easier for you. For best results, you should use parboiled rice. Ingredients (makes 2 servings): 1 onion 3 teaspoons of virgin olive oil 1 glass full of rice 10 ounces (300 grams) asparagus vegetables or meat stock water
How to prepare the asparagus:Cut the asparagus in half. In a pan full of water, boil first the lower part of the spears, because it's the part that has to be cooked more. After 10 minutes add the top part of the spears. In all, they should be boiled for 10 minutes. Drain them and let them to cool down, until you can touch themAfter that, cut them into small pieces.How to cook the risotto:First, prepare 4 cups of broth or dissolve the cube stock.In a pan, fry in the olive oil the onion finely chopped. When it's golden, add the rice for 1 minute. Start adding the stock with a ladle. The most important thing to remember when preparing risotto: never stop stirring! Each time you add the stock, you'll see how rice quickly absorbs it. Keep on adding the stock and stirring for 5 minutes. After that, you can also add the asparagus. You should add more stock (or, if you've finished it, hot water), until the rice is cooked to your taste. In the end, the risotto shouldn't be very watery, nor very dry. Serve with grated Parmesan cheese. Our tips: Cut and throw away the white part of the spears. Usa a non-stick pan and a wooden spoon to stir the risotto. If the stock cubes contain salt, be careful with the quantity of salt you add to the risotto. Enjoy this simple asparagus risotto receipe. Good appetite :-)
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