The asparagus risotto is a perfect vegetarian dish to serve in a family reunion or for dinner time. It is a creamy rice, with a lot of flavor and with a sauteed asparagus that in addition to color will provide a lot of flavor. Follow the step by step and enjoy this easy risotto with asparagus.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make asparagus risotto: |
| 250 grams of arborio rice 800 milliliters of vegetable broth 1 long onion unit 500 grams of asparagus ½ red onion unit 3 cloves of garlic 100 grams of Parmesan cheese 30 grams of butter without salt 1 jet of olive oil 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make asparagus risotto:
1. Alist all ingredients to make this vegetarian risotto with asparagus.
2. Cut the lower part 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. Apart, in a pot suffice the onion and garlic finely chopped 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 at the dente and the rice releases its starch. Rectify salt flavor.
7. Sauté the other half of the asparagus, until golden brown, salt and pepper.
8. When the risotto lacks little to finish cooking, add the asparagus along with the Parmesan cheese and the cold butter. Mix everything to distribute the ingredients in the rice.
9. Finally saute the tips of the asparagus, salt and pepper and serve. The asparagus risotto is a great dish for any occasion and if you like asparagus you can also try the quinoa with asparagus.
