Risotto with green asparagus

Name: Risotto with green asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 50 g Butter; 300 g Risotto Reis; 250 ml dry white wine; 1–1,2 l Organic vegetable broth; 500 g green asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 100 g Parmesan cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
50 g Butter
300 g Risotto Reis
250 ml dry white wine
1–1,2 l Organic vegetable broth
500 g green asparagus
7-10 Tbsp Salt
1 pinch Sugar
100 g Parmesan cheese
7-10 Tbsp Pepper
7-10 Tbsp Basil

Directions

1
Peel and finely dice the onion and garlic. Heat oil and 20 g butter in a pot, fry onions and garlic until transparent. ##Add rice and fry until translucent.
2
Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. In the meantime, wash ##Asparagus##, cut off woody ends.
3
Cut the asparagus into pieces. Put into boiling salted water with sugar and cook for about 8 minutes. Pour into a sieve and drain. Finely slice Parmesan cheese. Put 30 g butter in flakes and Parmesan, except 2 tbsp. for sprinkling, on the risotto.
4
Turn off the stove, cover and let it simmer for 2-3 minutes. Stir, season with salt and pepper. Mix in the asparagus. Arrange on plates. Sprinkle with parmesan and garnish with basil.