8 green asparagus spears
1/2 cup finely chopped onion
80g butter
320g arborio rice
1 cup white wine
1 liter fish broth
100g grated Parmesan cheese
Salt to taste
8 green asparagus spears
1/2 cup finely chopped onion
80g butter
320g arborio rice
1 cup white wine
1 liter fish broth
100g grated Parmesan cheese
Salt to taste
Cook the asparagus
Remove from heat and cut into uniform pieces. Reserve
Sauté the onion with half the butter
Add the rice and white wine
Add the fish broth gradually, stirring constantly
When the rice is cooked and creamy, add the chopped asparagus
Turn off the heat and mix in the remaining butter, Parmesan cheese, and salt
Serve immediately.
