Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, asparagus risotto with parmesan. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asparagus risotto with parmesan is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Asparagus risotto with parmesan is something which I have loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook asparagus risotto with parmesan using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus risotto with parmesan:

1. Take 750 Grams Asparagus
2. Make ready 2 Onions
3. Make ready 300 Grams Risotto Rice
4. Prepare 500 Millilitres Water Asparagus or Soup
5. Take 100 Millilitres White Wine
6. Make ready 100 Millilitres Cream
7. Get 1 Pinch Salt
8. Prepare 1 Pinch Black Papper
9. Take 500 Grams Parmesan Cheese , grated

Finely slice the rest of the stalks into rounds. Heat the oil and half the butter in a heavy, wide pan. Stir in chopped asparagus spears (reserving the tips) and rice; mix well to coat with oil. Heat the oil and butter in a pan over a low heat.

Instructions to make Asparagus risotto with parmesan:

1. Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot.
2. Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the risotto rice. Cook the risotto with the lid closed for 20 to 30 minutes.
3. Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper.
4. Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite.

Stir in chopped asparagus spears (reserving the tips) and rice; mix well to coat with oil. Heat the oil and butter in a pan over a low heat. Increase the heat to medium, add the rice and cook for a few minutes. Add the wine and stir until absorbed. Gradually add the stock, stirring and allowing each addition to absorb before adding the next.

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