Risotto with Asparagus

Состав / Ингредиенты:

• Asparagus 450 Grams
• Olive oil 2 Tbsp
• Butter 2 + 2 Tbsp
• Onion (chopped) 100 Grams
• Arborio rice 300 Grams
• Grated Parmesan 4-5 Tbsp
• Salt, pepper 1 Piece

	Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a pot over medium heat. Once the oil starts to bubble, sauté the onion until translucent.
	Add the rice and stir, cooking for 2 minutes. Season with salt and pepper to taste.
	Pour in the wine and cook, stirring, until it has completely evaporated.
	Add a bit of asparagus and 1/4 cup of broth. Stir to prevent the rice from sticking. As soon as the rice starts to absorb the liquid, add more broth.
	Repeat the previous step again, stirring the rice thoroughly to keep the mixture thick.
	Add the remaining asparagus after about 12 minutes.
	Continue to pour in broth and stir the rice.
	After approximately 18 minutes, add the butter, cheese, and gently mix. Add broth to reach the desired rice doneness. The risotto is ready to be served.