Summary

Ingredients

• 200 g risotto rice
• 2 onions)
• 2 cloves garlic)
• 100 ml white wine
• 600 ml broth
• 200 g asparaus, reen, thin
• 150 g cocktail tomatoes
• 100 g parmesan cheese
• 4 threads saffron
• olive oil

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Instructions

1. Finely dice the onions and garlic and sauté in olive oil until translucent. Stir in the risotto rice until all the grains are lightly translucent. Deglaze with the wine and bring to the boil over medium heat while stirring. Top up with broth until the rice is just covered. Simmer over a mild heat for 20 minutes, gradually pouring in the hot broth and stirring again and again.
2. Cut the asparagus and the cocktail tomatoes into small pieces. Add approx. 4 - 5 saffron threads, the asparagus and the cocktail tomatoes and let simmer for another 5 - 10 minutes. Finally stir in the parmesan.