• basil leaves
  • 1 1/2 tablespoons olive oil
  • 160 grams asparagus
  • 1 liter water
  • 1 packet vegetable broth
  • 1 onion (small, chopped)
  • 1 1/2 tablespoons butter
  • 200 grams arborio rice
  • 250 milliliters dry white wine
  • 3 tablespoons grated parmesan cheese
  • salt


  1. For the infused olive oil, combine basil leaves and olive oil in a glass jar or bottle.
  2. Let stand until ready to use.
  3. Cook the sliced asparagus in 1 liter of water and vegetable broth.
  4. When asparagus is cooked, set aside tips.
  5. Mash remaining cooked asparagus and return to pan with broth.
  6. Heat butter in a saucepan and sauté onion and asparagus tips.
  7. Slice asparagus tips and set aside for garnish.
  8. Add the rice to hot pan, sauté for 2 minutes.
  9. Add the wine.
  10. When the wine has almost completely evaporated, gradually add ladlefuls of asparagus broth.
  11. Season with salt and keep stirring until rice is cooked.
  12. Drizzle with basil olive oil and sprinkle with grated Parmesan cheese.
  13. To serve, garnish with asparagus tips.
Discover more recipes from O Meu Tempero


Yummly User