Project Description

Green asparagus AND MUSHROOMS RISOTTO

Ingredients

  • 1 Bunch of Green Asparagus
  • 500g Risotto rice
  • 1 Onion
  • 300g Mushrooms
  • White wine
  • 3 Tablespoons grated Parmesan cheese/span>
  • 1 Tablespoon of butter
  • Lemon and salt

Preparation

  • 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.

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