Risotto

Ingredients

Steps

Soften the finely chopped onion in a pan with a little oil and 1 crushed garlic clove

Add the rice (about 200g) and stir to mix with the onion

Add about 150ml of Vermouth or white wine (the drier the better)

The add 1,2l vegetable stock 1 ladle at a time (use chicken stick if you don’t have veggie)

Add the chopped asparagus spears

Continue stirring on a low to medium heat for a good 30 minutes until all the liquid hat been absorbed (it helps to put a lid of the pan in between stirring)

Test the rice to make sure it’s not too al dente, if it is just add more water and give it another 5-10 minutes

Season to taste, stir through 1tbsp of parsley and serve

Created on: 2021-02-22 06:22:29