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Risotto of asparagus

ingredients

servings

2

Arborio rice

180 grams

Onions

1 half

Rice vinegar

1/4 cup

Granulated vegetable bouillon

2 spoons

Water

750 mL

Grated cheese

40 grams

Iodized salt

1/2 spoon

Black pepper

2 teaspoons

Field asparagus

320 grams

Sunflower oil

1 spoon

Butter

10 grams

second courses from Chile

Risotto of asparagus

Risotto of asparagus

vegetarian with lactose high in iron high in calcium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Risotto of asparagus

Rich risotto to surprise

Risotto of asparagus step 1

step 1

Boil the water in a pot and add the vegetable broth powder and put to the fire. Cut the onion into small squares and sauté with the oil in another pot. When this transparent add the rice and sauté for 3 minutes.

Risotto of asparagus step 2

step 2

Add 1 tablespoon of broth to the pot with rice and wait until it is absorbed by stirring slowly so that it does not stick. Continue adding the liquid, one ladle at a time until the broth is finished.

Risotto of asparagus step 3

step 3

Make sure the rice is cooked and not completely dry. Add the grated cheese, salt and pepper and stir. In a frying pan, put the asparagus cut into small pieces of 1 cm app with 1 tbsp butter

Risotto of asparagus step 4

step 4

Saute with a little salt and pepper until the butter is absorbed. Add the asparagus to the rice and serve immediately.

Risotto of asparagus step 5

step 5

This same preparation can be done following the same instructions with Italian pumpkin and mushrooms.

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