For ➍1 onion, chopped
4 carrots, finely diced
2 stalks celery, finely diced
50 g fresh peas
100 g green beans, chopped
2 artichoke hearts, canned, diced fine
12 green asparagus tips
2 l boiling chicken or vegetable stock
100 g butter
400 g risotto rice
salt & pepper
60 g Parmigiano cheese, grated
Melt 50 g butter in a large pan and braise the onion. Braise carrots and celery for 5 m. Add peas, green beans and artichokes. Stir briefly over low heat. Add the rice. Turn the rice over so every grain is coated.
Add a soup ladle of broth, when absorbed, add another. Add the asparagus after 15 m.
Keep adding broth for about 20 m and stir until the rice is al dente.
Remove the pan from the heat. Add pepper and salt.
Stir in the remaining butter and the Parmigiano and serve the risotto.
Add a soup ladle of broth, when absorbed, add another. Add the asparagus after 15 m.
Keep adding broth for about 20 m and stir until the rice is al dente.
Remove the pan from the heat. Add pepper and salt.
Stir in the remaining butter and the Parmigiano and serve the risotto.
Read quick risotto tip.
