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Soft Wheat and Asparagus Risotto

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Soft Wheat and Asparagus Risotto

The perfect soft wheat and asparagus risotto recipe with a picture and simple step-by-step instructions.

  • 400 g Common wheat
  • 2 Glasses Asparagus
  • 1 Diced onion
  • 1 Garlic cloves chopped
  • Vegetable broth hot
  • Salt
  • Pepper
  • Freshly grated Parmesan
  1. Cut the onion into small cubes, drain the asparagus and cut into small pieces. Steam the onion cubes in oil until translucent. Add soft wheat and sweat briefly. Add the asparagus and pour in the vegetable stock so that everything is just covered. Simmer for 20 minutes. Stir every now and then and pour vegetable broth over and over again so that it is always a little “bulky”. When done, season with salt and pepper, sprinkle with Parmesan to taste or mix in.
Dinner
European
soft wheat and asparagus risotto

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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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