Asparagus Risotto With Parmesan Recipe by Marek Thi
Cooking Instructions 45 mins 1 Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot. 2 Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the risotto rice. Cook the risotto with the lid closed for 20 to 30 minutes. 3 Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper. 4 Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite. 1 Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot. 1 Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot. 2 Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the risotto rice. Cook the risotto with the lid closed for 20 to 30 minutes. 2 Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the risotto rice. Cook the risotto with the lid closed for 20 to 30 minutes. 3 Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper. 3 Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper. 4 Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite. 4 Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Chicken with Broccoli Orange honey-mustard Salmon Poached Eggs Chilled avocado soup with cucumber and pomegranate salsa Cool & Fruity Lemon-Limeade Easy Chicken with Broccoli Orange honey-mustard Salmon Poached Eggs Chilled avocado soup with cucumber and pomegranate salsa Cool & Fruity Lemon-Limeade Toasted Shrimp Salad "Boats" Roasted chicken in marinated sundried tomatoes atop kale salad Green Beans with Cherry Tomatoes sunshine pizza pie Simple Tiramisu Chocolate Swirl Milkshakes Easy Chicken with Broccoli Tuna Salad Poached Eggs moist coffee cake Toasted Shrimp Salad "Boats" Roasted chicken in marinated sundried tomatoes atop kale salad Green Beans with Cherry Tomatoes sunshine pizza pie Simple Tiramisu Chocolate Swirl Milkshakes Easy Chicken with Broccoli Tuna Salad Poached Eggs moist coffee cake