Risotto de espárragos verdes fácil

Ingredientes

• 300 g Risotto rice
• 800 ml broth
• 160 ml dry white wine
• 2 TBSP olive oil
• 50 g butter
• 50 g Parmesan cheese
• 5 g salt
• fresh pepper to taste
• 500 g green asparagus
• 1 garlic clove

Preparación

1. 1

   Cut the onion into small cubes

2. 2

   wash and slice the green asparagus, peel the garlic and cut in small cubes

3. 3

   Heat the broth in a separate saucepan

4. 4

   Sauté the onions in a saucepan with the olive oil and half the butter

5. 5

   Add the rice and briefly mix everything together

6. 6

   Slowly add the white wine and stir everything

7. 7

   Turn the heat down a bit, the rice should simmer, not boilGradually add a ladle of the hot broth and add a generous pinch of salt

8. 8

   And continue to stir—the rice should always be just covered with the liquid.

9. 9

   Again, stir and fill up the risotto with the broth from time to time

10. 10

    In the pan, heat the olive oil over medium heat and add the asparagus. Stir occasionally. After 5 minutes, add the garlic cubes and season with salt and pepper.

11. 11

    After about 25 minutes, the rice should be cooked—soft with a slight biteAdd the remaining butter and stir it in,

12. 12

    Turn off the stove but leave the pot on the hot plate and grate the Parmesan. Add half of the Parmesan cheese to the risotto and let it rest.

13. 13

    Season to taste with salt, divide between your plates and top with the asparagus and remaining Parmesan cheese

14. 14

    Enjoy!