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Risotto with Asparagus and Parmesan
Ingredients
| — | шафран - 1/4 ч.л. |
| — | бульон - 750 мл зеленчуков |
| — | масло - 25 г |
| — | лук - 1 глава |
| — | чесън - 2 скилидки |
| — | ориз - 225 г арборио |
| — | бяло вино - 300 мл сухо |
| — | аспержи - 225 г |
| — | пармезан - 75 г |
| — | черен пипер |
| — | сол |
Instructions
- Heat the butter in a pan and sauté the onion and the garlic. Add the rice, fry for another 1-2 minutes and pour in 300 ml of the broth and the saffron.
- Simmer until the liquid is absorbed. Pour in the remaining broth. Once it too is absorbed, pour in the wine and stir.
- Add the boiled and sliced asparagus and, once the rice is already tender, sprinkle with parmesan, salt and black pepper. Serve immediately.
