Risotto with green asparagus
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 1-2 Garlic cloves
- 350 g Avorio rice (Italian round grain rice)
- 40 g Butter or margarine
- 2 TABLESPOONS Tomato paste
- 1 can(s) (425 ml) peeled tomatoes
- 3 TSP Vegetable broth (instant)
- 7-10 Tbsp Salt
- 500 g green asparagus
- 50 g grated parmesan cheese
- 7-10 Tbsp Pepper
Directions
- 1
Peel the onions and garlic, dice them finely and fry them with the rice in a tablespoon of hot fat. Sweat tomato paste with. Chop the tomatoes in the tin with a knife.
- 2
Add the tomato juice and 3/4 litres of water. Dissolve the stock in it, bring everything to the boil. Let the rice swell for 30 minutes at low heat. Stir from time to time. Meanwhile wash the asparagus, cut off the woody ends and slice the asparagus.
- 3
Cook for five minutes in 1/4 litre of boiling, slightly salted water, drain and collect the stock. Gradually add 1/8 to 1/4 litre of stock to the rice. Stir 3/4 of the cheese and a tablespoon of fat into the swollen rice.
- 4
Simmer for five minutes, season to taste and fold in the asparagus. Serve sprinkled with the rest of the cheese.
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