Summary

Ingredients

• 100 g rice (short rain rice)
• 0.5 ½ onion (s)
• 0.75 ¾ Bunch asparagus, green
• 1 teaspoon olive oil
• 2 teaspoons parmesan
• 1 teaspoon vegetable stock, instant
• salt
• 600 ml water
• Pepper, whiter

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Instructions

1. Peel the onions and finely dice them. Peel the asparagus - if necessary - and cut into pieces approx. 3 cm long.
2. Heat the oil. Briefly fry the asparagus pieces and the onion cubes. Then add the rice and fry briefly. Deglaze the whole thing with approx. 600 ml water and season with 1 teaspoon vegetable stock, salt and white pepper. Continue cooking the risotto at a very low temperature until the rice has softened. To finish, sprinkle with the parmesan and serve.
3. Tip: If you like having wine with your meal, you can replace part of the water with a glass of white wine.