Author: @guendoln79 Serves: 2-3 Time: 40′
- 300 g rice for risotto
- 250 g asparagus
- 1/2 onion
- 1 l vegetable broth
- parmesan (30-40g)
- some fresh chives
Clean and peel the asparagus
Chop in little pieces and put them in a pot with chopped onion, olive oil, a little salt add vegetable broth and cook until they are tender (about 20′)
Then add the rice, stir very well for 5′ then add boiling broth.
Cook for about 20′ (follow rice instructions), adding broth if necessary and keep stirring.
Add grated parmesan and chopped chives at the end