Asparagus Risotto

Name: Asparagus Risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 3-4 Garlic cloves; 50 g Butter or margarine; 400 g Risotto Reis; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 l Vegetable broth (instant); 1/8 l dry white wine; 75 g grated parmesan cheese; 1 kg green asparagus; 200 g Mushrooms; 2 TABLESPOONS Oil; 1 Pot of chervil; 7-10 Tbsp Parmesan slicer

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
3-4 Garlic cloves
50 g Butter or margarine
400 g Risotto Reis
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 l Vegetable broth (instant)
1/8 l dry white wine
75 g grated parmesan cheese
1 kg green asparagus
200 g Mushrooms
2 TABLESPOONS Oil
1 Pot of chervil
7-10 Tbsp Parmesan slicer

Directions

1
Peel and finely dice the onions and garlic. Melt fat in a pot, fry onions and garlic in it until transparent, add rice, season with salt and pepper. Add broth in several portions while stirring. Cook rice for 20-25 minutes until soft. Shortly before the end of the cooking time add wine and stir in parmesan. Meanwhile, clean the asparagus (only cut off the lower ends of the asparagus), wash, halve as desired and cook in boiling salted water for about 12 minutes. Wash, clean and halve the mushrooms.
2
Heat the oil in a pan, fry the mushrooms in it while turning and add them to the rice at the end. Season rice with salt and pepper again. Drain the asparagus. Carefully wash the chervil and dab dry. Arrange rice and asparagus on a plate. Serve with chervil and, if desired, with a parmesan slicer.