- 6    cups hot stock
- 2    medium onions, chopped
- 2    garlic cloves, crushed
- 3    Tbsp olive oil
- 2    cups risotto rice (Arborio rice)
- 5    Tbsp white wine
- 12  asparagus spears, sliced
- 100 gr grated Parmesan cheese
-       ground black pepper

Heat and simmer stock. In a large
saucepan or wok, sauté  
onions  and garlic in oil for 5 min.
Stir  rice pressing
so grains are well coated in oil.

Pour in wine and pepper. Spoon in
3 cups of hot stock and put in 
chopped asparagus. Stir continuously,
adding more stock when the
bubbles are seen until the rice has
swelled enough and has a good
“al dente” bite (about 20 min.)

Mix in cheese and serve hot.

► Tip:
Almost any kind of vegetable can be¨
used to make risotto, as well 
as herbs such as sage and basil, meats,
seafood and red wine.

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