Green asparagus AND MUSHROOMS RISOTTO
Complexity
Easy
Preparation
30 minutes
Doses
4 people
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.
