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Vegan
Gluten free
Ingredients:
- 300 g asparagus
- 200 g arborio rice
- 1 teaspoon BAM onion powder
- 1 teaspoon BAM garlic powder
- 800 ml vegetable broth
- 120 ml white wine
- 60 g grated Parmesan
- BAM extra virgin olive oil
- Salt and pepper
Risotto with asparagus
-
Preparation time:
40 min -
Difficulty:
-
Number of ingredients:
9
Instructions:
1. Step
Wash the asparagus under running water and remove the harder parts at the bottom. Cut them into pieces about 3 cm long.
2. Step
Heat a little olive oil in a frying pan over a medium heat and add the sliced asparagus and fry for a few minutes to soften.
3. Step
Add the onion and garlic powder and fry until the asparagus is soft. Then stir in the rice and fry until it is golden.
4. Step
Add the wine to the pan with the rice and stir until almost all the liquid has evaporated. Gradually add the hot stock to the risotto, one ladleful at a time, stirring all the time.
Wait until the liquid is almost completely absorbed before adding the next ladleful of broth.
5. Step
When the rice is cooked and soft, stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well. Remove the rice from the stove and cover for a few minutes to allow the flavours to combine.
Serve the risotto while it is still hot. Enjoy!
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