Asparagus Risotto

Name: Asparagus Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Olasz konyha
Ingredients: 250 g risotto rice; 100 g chilled butter; 30 g peeled shallots; 8 tablespoons olive oil; 80 ml dry white wine; 80 g finely grated Parmesan; Freshly ground pepper; Salt

40 min

Kifli Kukták

Ingredients

Price per portion:HUF 734.33

Ingredients

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Risotto rice 250 g rizottó rizs

Butter 100 g hűtött vaj

Shallot 30 g hámozott mogyoróhagyma

Olive oil 8 evőkanál olívaolaj

Dry white wine 80 ml száraz fehérbor

Parmesan cheese 80 g finomra reszelt parmezán

Pepper Frissen őrölt bors

Salt Só

Preparation method

Cut the cold, firm butter into cubes and return it to the refrigerator. Finely chop the shallots.

Boil 1.2 liters of water and set aside.

Cut off the 'heads' of the peeled asparagus and set them aside. Cut off the bottom 2 centimeters of the asparagus stalks and discard them, they will not be needed. Then, cut the asparagus into 0.5 cm thick slices.