Risotto with Asparagus and Green Onions
Risotto • European
Description
Risotto with Asparagus and Green Onions
Ingredients
- Chicken Broth 0 qt
- Asparagus 20 oz
- Arborio rice 10 oz
- Butter 5 oz
- Grated Pecorino Pepato Cheese 5 oz
- Scallions 4 stalks
- Olive Oil 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a small saucepan, bring the broth to a boil.
Step 2
Heat the oil in a large pot. Add the chopped onions and sauté until golden brown.
Step 3
Then add the rice and cook for a couple of minutes, stirring constantly.
Step 4
Pour in a quarter of the broth. Cook, stirring constantly, until the broth is completely absorbed. Continue adding the remaining broth in quarters.
Step 5
Cook the rice until it is al dente. This will take about 20 minutes.
Step 6
5 minutes before the rice is done, add the asparagus and cook until it becomes tender.
Step 7
Add the butter and cheese.
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