Asparagus RisottoO Meu Tempero
1 1/2 tablespoons olive oil
160 grams asparagus
1 liter water
1 packet vegetable broth
1 onions (small, chopped)
1 1/2 tablespoons butter
200 grams arborio rice
250 milliliters dry white wine
3 tablespoons grated parmesan cheese
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1For the infused olive oil, combine basil leaves and olive oil in a glass jar or bottle.
2Let stand until ready to use.
3Cook the sliced asparagus in 1 liter of water and vegetable broth.
4When asparagus is cooked, set aside tips.
5Mash remaining cooked asparagus and return to pan with broth.
6Heat butter in a saucepan and sauté onion and asparagus tips.
7Slice asparagus tips and set aside for garnish.
8Add the rice to hot pan, sauté for 2 minutes.
9Add the wine.
10When the wine has almost completely evaporated, gradually add ladlefuls of asparagus broth.
11Season with salt and keep stirring until rice is cooked.
12Drizzle with basil olive oil and sprinkle with grated Parmesan cheese.
13To serve, garnish with asparagus tips.