Risotto Peas And Asparagus
Recipe first for 4 people based on Peas.
Preparation:
Preparation: Gently brown the chopped onion in the oil and 50 g of butter, before the sauté browns, add the peas and asparagus tips cut into chunks. Stir and leave to infuse for a few seconds, then add a little broth and simmer for a few minutes. Pour in the rice, stirring vigorously, add the saffron and bring to the boil, stirring frequently, basting occasionally with the broth. A few minutes before removing the rice, add the parsley, the remaining butter, a few spoonfuls of grated Parmesan and mix.
Ingredients:
Ingredients: 250 G Rice - 1 Sachet Saffron - 300 G Shelled Or Frozen Peas - 200 G Asparagus Tips - 1 Tablespoon Chopped Parsley - 100 Cl Broth - 1/2 Onion - 60 G Butter - 2 Tablespoons Olive Oil - Parmesan Cheese
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