Risotto with asparagus
2021-05-02 16:54:22
Serves 6
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
- 3 packages of green asparagus (about 1.2kg)
- 650 g of parboiled rice
- 50 g of butter
- 3 shallots
- 1 liter of hot vegetable broth
- Extra virgin olive oil
- Salt
Instructions
- In a pot, prepare the broth with the water and the cube.
- Clean the asparagus and steam them for 10 minutes. They have to stay a little tough.
- Let them cool a little and cut the asparagus tops, keep them in a bowl.
- Cut all the stems into slices.
- In a pan, fry some minced shallots with part of the butter and sauté the tips for a couple of minutes. Then set aside.
- Melt the remaining butter with a little oil in a pan and brown the rest of the chopped shallot for a couple of minutes.
- Add the rice and toast it turning another 2 or 3 minutes.
- Add the stalks cut into rings and brown for 2 minutes.
- Slowly add a ladle of broth at a time, always stirring until it absorbs all the broth.
- The cooking time depends a lot on the type of rice used. Cook for 10 minutes and add the tops previously sautéed in butter.
- Finish cooking, adding the broth a little at a time.
- At the end of cooking wait a couple of minutes covered before serving
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