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Asparagus recipe: -ASPARAGUS RISOTTO VARIANT
Ingredients for 4 servings:
250 g asparagus
1 tsp. beef 1 onion extract
60 g butter 200 g
Avorio rice
Salt
Parmesan
Preparation: Wash the asparagus, peel, cut off heads and set aside.
stalks into small pieces, the extract from 1 liter to prepare
broth. Dice onion, half the butter in a shallow
pot boiling and dice the onion is glassy
stew. The rice and stir to be glassy.
About two soup ladles hot broth angiessen. The asparagus stalks
admit rice simmer gently, repeatedly
stir gently. After about 10 minutes, the asparagus heads admit
add broth. This risotto is complete after about 20 minutes even, but should still
bite again. Finally, the remaining butter mix.
The freshly grated Parmesan separately rich.
Rubrik: Vegetables
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