Asparagus, peas and mushroom risotto

The Ingredients (for 2 persons)
– 1 tea mug of risotto rice (arborio)
– 1 stock-cube
– 6 asparagus
– 1 garlic clove
– 2 onions
– a dozen of pink mushrooms
– a cup of green peas
– 1/2 cup of white wine
My Recipe
  1. Cut the onions, mushrooms and garlic, put them in a big saucepan with olive oil (or butter). Let them become transparent.
  2. Add the rice, and cook it until it becomes transparent.
  3. Add the whine wine and let it evaporate.
  4. Pour twice a volume of water (so for 1 mug of rice, 2 mugs of water), and the stock cube.
  5. Then, add the peeled asparagus and peas. If you like them crunchy, add them 10-15 minutes before the end of cooking.
  6. Let it cook (over a low heat) until the water has evaporated, while stirring from time to time, not to thoroughly though, as to not break the rice. Serve with parmesan.

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