Name: Risotto with green asparagus and parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 100 oz risotto rice (carnaroli or arborio); 1 bunch of green asparagus; 3 Tbsp parmesan cheese; 4 & 1/4 cups vegetable broth; 1 onion; 1 garlic clove; 3/4 cup white wine; Salt; Pepper; Olive oil

Ingredients

100 oz risotto rice (carnaroli or arborio)
1 bunch of green asparagus
3 Tbsp parmesan cheese
4 & 1/4 cups vegetable broth
1 onion
1 garlic clove
3/4 cup white wine
Salt
Pepper
Olive oil

Preparation

Preparation10 min

Cook time20 min

Prepare the asparagus: cut the stems and peel the stems (except the heads which will be cooked separately). Reserve the tops and cut the rest of the asparagus into pieces.
In a pan, sauté the chopped onion with a drizzle of olive oil for 2 - 3 minutes. Add the rice and mix until it becomes translucent.
Deglaze by adding the white wine. Add the garlic, salt, pepper, asparagus pieces (except the tops) and mix.
Add the vegetable broth little by little while mixing your risotto each time. After 15-20 minutes, taste the rice. The latter must be melting and slightly crunchy at the same time.
At the end of cooking, add the Parmesan and stir to bind your risotto. Take it off the heat and set it aside.
Meanwhile, bring a pot of water to a boil and cook the asparagus heads for 2 minutes.
Once drained, brown them for 2-3 minutes in a pan with a drizzle of olive oil.
Dressing: serve your risotto in a deep plate, sprinkle everything with a little grated parmesan then arrange a few heads of asparagus on top. There you are :-)