Italian Risotto Cookbook: 25 Risotto Recipes to Master Your Cooking Skills by Molly Mills

Author:Molly Mills [Mills, Molly]
Language: eng
Format: azw3
Published: 2019-05-16T00:00:00+00:00

Recipe 14: White Asparagus Risotto

I am using white asparagus but you can use the green asparagus too following exactly the same method. Don’t forget to cut the asparagus after you just boiled them. Sprinkle some parsley for garnish. In the end you can replace the parmesan with a cream if you prefer your dish be more creamy.

Yield: 4

Cooking Time: 50 minutes

List of Ingredients:

1 lb. of white asparagus

3 cups of risotto rice

1 onion, chopped

1 garlic clove, chopped

1 Tbsp. of sugar

1 lemon, juice

1 Tbsp. of white wine

3 Tbsp. of butter

3 Tbsp. of grated parmesan

Salt and pepper

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