John Myers
Ingredients for 2 servings:
- 200 g risotto rice
- 2 onions
- 2 garlic cloves
- 100 ml white wine
- 600 ml broth
- 200 g asparagus, green, thin
- 150 g cocktail tomatoes
- 100 g Parmesan
- 4 saffron threads
- olive oil
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes
Finely dice the onions and garlic and sauté in olive oil until translucent. Stir in the risotto rice until all the grains are slightly translucent. Deglaze with the wine and reduce over medium heat while stirring. Add stock until the rice is just covered. Simmer over low heat for 20 minutes, gradually adding the hot stock and stirring frequently. Finely chop the asparagus and cherry tomatoes. Add approximately 4-5 saffron threads, the asparagus, and the cherry tomatoes, and simmer for a further 5-10 minutes. Finally, stir in the Parmesan cheese.
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