Asparagus Risotto

Asparagus Risotto

The Italian way of cooked risotto with a combination of asparagus and broth in the simplest way. It is a very delicious and light meal and very dietary. An ideal dish for those who want to lose weight or for vegans. The preparation is quick and very simple. Follow recipe.

Ingredients: simple, total time 50 min. 2 serving

Preparation:

Wash the rice under a stream of cold water several times until the white liquid comes out and leave it in a colander.
Wash the asparagus and cut off the end. Leave the top of the asparagus in a piece of 6 -7 cm. Cut the rest into smaller pieces.
Place the asparagus tips in boiling broth to cook for 5-7 minutes. With a slotted spoon, scoop out the asparagus pieces and set aside to cool. This will be for decoration. Set the broth aside as well.
Fry the chopped onion in olive oil until translucent on moderate heat.
Then add chopped asparagus and garlic, mix and simmer, until soft. Cook about 5-7 minutes. Add 50 ml of water if necessary.
Turn of the heat and let it cool 10-15 minutes.
After the time has passed transfer the mixture to a blender and blend to a creamy texture. Set aside.
In a same pan, add olive oil wait for it to heat up, then add strained rice and mix about 1-2 minutes.
Add 1/2 of the broth, cook for 10-12 minutes on low, moderate heat, covered, stirring occasionally.
After the elapsed time, add the rest of the broth and cook for another 15 minutes, stirring occasionally.
Towards the end (5 minutes), add the cream of blended asparagus, pinch of salt and black pepper to taste, 1 spoon of ground Parmesan cheese, and stir about 2 minutes.
The risotto is ready, turn off the heat.
Wait 10 minutes for it to cool down a bit then serve in plates with pieces of asparagus tips.