Green asparagus and mushrooms risotto
  • 1 Bunch of Green Asparagus
  • 500g Risotto rice
  • 1 Onion
  • 300g Mushrooms
  • White wine
  • 3 Tablespoons grated Parmesan cheese
  • 1 Tablespoon of butter
  • Lemon and salt
The mushrooms are washed well, rolled and seasoned with salt and lemon. Stir in a frying pan with a little olive oil and set aside. The asparagus runs out, they break into pieces and they set aside. The onion is cut to the slices and placed, with a little oil, in a large and wide pot to lighten.
Add the rice and stir. You will pour boiling water and white wine, alternately, as they evaporate.
When the rice is cooked, join the mushrooms and asparagus and stir well.
Add the grated cheese and the butter and stir.
30 minutes
4 People