Green asparagus risotto
Italian
risotto
If you use commercially available bouillon cubes, simmering pieces of vegetable, such as parsley leaves, onion cores, and asparagus peels, together with coarsely ground black pepper will add to the flavor. Risotto is made by boiling rather than cooking. Do not wash the rice to ensure a strong flavor. Prosciutto and Parmesan cheese are salty, so add salt while you taste it.
Cooking time: 25 minutes
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How to make it
1
Cut off the roots of the asparagus, lightly apply a peeler and remove the bite. Cut the asparagus into small pieces of 1-2cm, and chop the onions and prosciutto.
2
Fry the onion in butter for 2-3 minutes and add the asparagus. Once the surface of the asparagus is cooked, add the prosciutto and stir-fry quickly, then add the rice and wine.
3
Once the water is low, add some broth to cover and simmer over low heat for about 15 minutes.
4
For the first 7-8 minutes, add the bouillon to keep it in a slurp state, then simmer, stirring occasionally to prevent it from burning.
5
Turn off the heat, add A and mix everything together. Place on a plate and sprinkle with parmesan cheese and parsley.
Materials 1 person
-
- 4-5 bottles of green asparagus
- 150g
-
- Chop the onion
- 3 tablespoons
-
- butter
- 10g
-
- Prosciutto
- 8g
-
- Rice
- 120g
-
- White wine
- 50ml
-
- Bouillon soup
- Appropriate amount
-
[A]
- Parmesan cheese
- 4 tbsp
-
- butter
- 20g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
- Appropriate amount
