Pea and asparagus risotto
Instructions
Fry gently gently chopped onion in oil and in 50 g of butter, before the fried browned add the peas and asparagus tips cut into chunks.
Stir and let it season a few seconds, and then wet with a little broth and let simmer for a few minutes.
Pour the rice, stirring vigorously, add saffron and bring it to cook stirring frequently, occasionally basting with broth.
A few minutes before pick up the rice, add the parsley, the remaining butter, a spoonful of grated Parmesan cheese and stir.
Ingredients and dosing for 4 persons
- 250 g of rice
- 1 sachet of saffron
- 300 g of shelled or frozen peas
- 200 g of asparagus tips
- 1 tablespoon of chopped parsley
- 100 cl of broth
- 1/2 onion
- 60 g of butter
- 2 tablespoons of olive oil
- Parmigiano