Risotto with asparagus

By smuz90

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Rate this recipe 3/5 (142 Votes)

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Ingredients

250g risotto rice
1/2l vegetable stock
1/2 onion
bunch of asparagus
1 glass white wine
2 tbsp extra virgin olive oil
saffron

Details

servings 2
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Clean the asparagus and steam in a microwave for 2-3 minutes. Then chop it in little cubes and put the tips aside.

Step 2

Chop the onion finely and sauté in a pot with olive oil. Add the asparagus cubes and cook for a couple of minutes.

Step 3

Add the rice and let it toast while stirring constantly until it's all coated in oil. Pour the white wine and let evaporate.

Step 4

Add small portions of the stock while stirring the rice until it's completely cooked, about 15-20 minutes. Towards the end add the saffron to give a bit of colour, turn off the heat and sprinkle with ground almonds.

Step 5

Let sit 2 minutes and serve.

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