Risotto with asparagus

Asparagus risotto recipe.

Ingredients

• Asparagus - 450 Grams
• Olive oil - 2 Tbsp. spoons
• Butter - 2 + 2 Art. spoons
• Onions - 100 Grams (sliced)
• Arborio rice - 300 Grams
• Grated Parmesan cheese - 4-5 Art. spoons
• Salt, pepper - 1 Piece

Directions

1. Heat 2 tablespoons. creamy and 2 tbsp. l. olive oil in a saucepan over medium heat. As the butter begins to foam, fry the onions until soft.
2. Add rice and cook while stirring for 2 minutes. Season with salt and pepper.
3. Add wine and cook, stirring occasionally, until it boils down.
4. Add some asparagus and 1/4 cup broth. Stir so that the rice does not stick. Add more broth as the rice begins to absorb moisture.
5. Repeat the previous step one more time and stir the rice well, keeping the mixture thick.
6. Add the rest of the asparagus, after about 12 minutes Continue adding broth and stirring
7. After about 18 minutes, add the butter, cheese and stir.
8. Add broth. Bring the rice until tender. And you can serve it to the table.