Scrape the asparagus stems and separate the tips. Cut the stems into small wheels. Heat the oil in a saucepan and add the chopped onion. Cook until it is transparent.
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| Ingredients to risotto with beans and asparagus: |
| 400 grams of rice 15 asparagus 200 grams of beans 200 grams of pumpkin squares (previously boiled) 1 liter of vegetable broth 1 small onion 200 ccs of white wine 50 ccs of oil 1 pinch of salt 1 pepper pellizco |
Ingredients to risotto with beans and asparagus:
2. Add the rice and cook 30 seconds. Throw the white wine and wait for alcohol to evaporate. Put a bucket of vegetable broth and add the beans and asparagus wheels. Add more broth every time the rice begins to dry.
3. When the rice is halfway, throw the asparagus tips. When the rice is already, add the pumpkin squares and mix to heat. Turn off the fire and let 2 minutes rest.
4. Serve with grated cheese.
