For 4 people
Preparation time 10min
Cooking time 20min
300 g risotto rice (arborio type)
1 L of hot vegetable stock
10 to 12 green asparagus
50 g of parmesan cheese
20 g butter
10 cl of white wine
salt and pepper
1. Peel and finely chop the onion. Warm up the broth. Plunge the asparagus into a large volume of boiling water for 8 to 10 minutes. Put them in a cold water bath to stop the cooking and keep their beautiful green color. Then cut them into slices.
2. In a saucepan, add a dash of olive oil and sauté the onion, without coloring, with a pinch of salt. Add the risotto rice and fry for a few minutes over low heat, stirring constantly, until the rice is pearly and becomes transparent. Deglaze with the white wine and let the liquid evaporate completely.
3. Add a ladleful of hot vegetable stock to the pan and cook over medium heat, stirring regularly. When the broth has been completely absorbed by the rice, add a second ladle. Repeat the process until the rice is cooked (15 to 20 minutes), stirring constantly.
4. Turn off the heat, add the butter in pieces, the parmesan and the asparagus. Stir, adjust seasoning and serve immediately.