Risotto with asparagus and tasty end


Risotto is of course a true Italian specialty but it has become over the years a staple food of good French tables.

The wide variety of recipes that’it is possible to make based on this so special rice allows’have a lot of creativity in the choice of ingredients used.

Here is the recipe here asparagus risotto.

Ingredients for 4 people:

  • 1 box’asparagus or’equivalent fresh asparagus
  • 300 gr risotto
  • 1 onion
  • 2 cubes chicken in 1 liter’water
  • 1 glass of white wine
  • 75g grated parmesan

Asparagus risotto recipe:

The success lies in the risotto cooking rice. It must be made on low heat and mix with a wooden spoon until’before serving.

The total rice cooking can take up’20 minutes.

  • Start with saute’chopped onion in butter
  • Add rice and stir until’in that’it is translucent
  • Add white wine
  • Gradually add the stock pending that’it is absorbed completely each time (do not put all of’once)
  • Season with salt and pepper
  • Add grated Parmesan
  • To serve, cut the tips of’asparagus and cook for a few seconds to return to the pan to warm
  • Arrange on a plate

If you choose’use fresh asparagus:

  • Rinse the asparagus in’Cold water
  • Peel the asparagus so as to remove the stringy part
  • Keep the tips only (4 cm)
  • Bake for about 15 minutes, until’that the’asparagus is tender

Bon Appetite!