European Recipes | Page 9

RISOTTO with asparagus

INGREDIENTS:-350g rice-500g asparagus-70g butter-1/2 onion-broth-grated cheese-oil-salt

PREPARATION:

Clean the asparagus, boil them in hot salt water. Cut tips and let them flavor in 15g of butter for 5 minutes.

Then in a casseruole heat 30g of butter and 3 spoon of oil, let dry chopped onion, add rice, mix, united the asparagus into small pices and wash with borth.

Bring to cooking with broth like a normal risotto.

In the end stir with the remaining butter and united the tips of asparagus. Served at the table with grated cheese.