- Olive oil - 1/4 cup
- Garlic - 4 Teeth
- Rice - 1,5 cups
- Asparagus - 200 Grams
- Tomatoes - 100 Grams
- Chicken broth - 8 Cups
- Butter - 200 Grams
- Parmesan Grated - 1/4 Cups
- Greenery - 3 Art. spoon (oregano, basil, parsley)
We put a pot of broth on medium heat, heat it. In a large frying pan over medium heat, heat the olive oil. We put finely chopped garlic, fry 2-3 minutes until soft garlic, then add rice. Fry rice with garlic for 2 minutes. Add half a cup of broth and mix until completely absorbed. Repeat the procedure until half of the broth is evaporated. Do not forget to mix the risotto often, otherwise it will stick together. Asparagus throw in the remaining broth and blanched 2 minutes on medium heat. Remove the asparagus from the broth and add it to the risotto. Continue in small portions to add the risotto hot broth, evaporate it and prepare the dish until the rice is ready. When the rice is ready - we remove the dish from the fire, add butter, parmesan and greens. Just before serving, add the finely chopped tomatoes to the risotto. Risotto with tomatoes and asparagus is ready. Bon Appetit! :)
Servings: 3