Today I propose a tasty and easy recipe, risotto esperragos, a recipe sure to delight at your table!.
RECIPE:
INGREDIENTS FOR 4 TO 5 PEOPLE:
250 to 300 fresh, tender asparagus
2 cups risotto rice 2
tablespoons butter 1 onion
chopped into small cubes white
2 cloves garlic
3 / 4 bottle of white wine
4 cups chicken stock or vegetable
1 / 4 cup heavy cream / heavy cream
1 / 2 cup grated Parmesan cheese
salt, pepper
PREPARATION:
Wash and clean the asparagus. Apart
put enough water in a saucepan and boil, when the water is boiling well add the asparagus, cook for 2 to 3 minutes, remove hot to put directly into cold water (this Manra post the green color let the asparagus and cooked but crispy ).....
Once chilled, remove the asparagus water and dry them, cut the "head" of the asparagus and set aside .....
Then cut the stem of the asparagus into pieces and put them in a machine mixadora / grinder, add 1 / 2 cup water and mixar / mash well, strain while the preparation to remove any large pieces. ......
Apart-Put chicken stock or vegetable stock in a saucepan and heat (as we utulizando hot)
Aparte.Poner butter in another saucepan, heat and agergar onion, cook the onion for few minutes until cooked, then add the rice, mix and add the wine, cooking, preparation until the wine has reduced it in the pan ......
Then add 2 tablespoons
chicken stock and vegetables and cook until the broth reduces completely, when it is reduced cuharones add 2 more broth and cook until completely which reduce to so repeat the procedure until we use all the broth and the rice is cooked (whole is between 20 to 25 minutes of cooking). pimeinta Season with salt if necessary. Then add the asparagus sauce we have prepared at the start of the recipe and also add the heavy cream / heavy cream and mix gently and cook for 3 to 5 minutes ....
Add the "heads" of the asparagus and Parmesan cheese and mix gently .....
Serve hot adding the avocado a little Parmesan cheese.
is delicious!!
Enjoy!.
