Risotto with asparagus
By smuz90
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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