- Asparagus - 450 Grams
- vegetable broth - 5 cups
- olive oil - 2 items. spoons
- butter - 2 + 2 Art. spoons
- onions - 100 Grams (sliced)
- Arborio rice - 300 Grams
- white wine - 0,5 cups
- grated parmesan cheese - 4-5 Art. spoons
- salt, pepper - 1 piece
Heat 2 tbsp. creamy and 2 tbsp. l. olive oil in a sauté pan over medium heat. As the oil begins to foam, fry the onions until soft. Add the rice and stir while cooking for 2 minutes. Salt and pepper. Add the wine and stir while cooking until it boils. Add a little asparagus and 1/4 cup of broth. Stir to keep the rice from sticking. As rice begins to absorb moisture, add more broth. Repeat the previous step again and mix the rice well, keeping the mass thick. Add the remaining asparagus, after about 12 minutes Continue adding broth and stirring. After about 18 minutes, add the butter, cheese and mix. Add the broth. Bring the rice until ready. And you can serve to the table.
Servings: 4-6