in Italy

Asparagus risotto

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Ingredients for 4 servings:

  • 2 bunch spring onions
  • 500 g asparagus
  • 2 tbsp olive oil
  • 250 g rice (risotto rice)
  • 1 clove(s) garlic
  • 750 ml vegetable stock
  • 2 tbsp butter
  • 50 g Parmesan, freshly grated
  • pepper
  • basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the diced onion and rice in oil, then pour in the broth. Peel the asparagus, cut it into pieces, and add it to the rice along with the garlic. Bring to a boil and let it simmer for about 15 minutes over low heat. Stir in the butter, cheese, and pepper. Sprinkle with chopped basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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