Brie and Asparagus Risotto

Name: Brie and Asparagus Risotto
Yield: 2
Ingredients: 200g fresh asparagus; 1/2 cup unsalted butter; 1 small onion, finely chopped; 1 cup Arborio rice; 1/2 cup dry white wine; 3 cups hot vegetable broth; 1 piece of Brie cheese (120g), cut into small cubes

1
200g fresh asparagus
2
1/2 cup unsalted butter
3
1 small onion, finely chopped
4
1 cup Arborio rice
5
1/2 cup dry white wine
6
3 cups hot vegetable broth
7
1 piece of Brie cheese (120g), cut into small cubes

Ingredients

1
200g fresh asparagus
2
1/2 cup unsalted butter
3
1 small onion, finely chopped
4
1 cup Arborio rice
5
1/2 cup dry white wine
6
3 cups hot vegetable broth
7
1 piece of Brie cheese (120g), cut into small cubes

Directions

1
1
2
Clean and cook the asparagus in boiling salted water for 10 minutes or until tender
3
Drain and chop into bite-sized pieces, reserving some tips
4
2
5
In a pan, melt half of the butter over high heat and sauté the onion until softened
6
Add the rice and cook for an additional 2 minutes, stirring constantly
7
Add the wine and stir until it has evaporated
8
3
9
Gradually add the broth, stirring continuously, and cook for 20 minutes or until the rice is al dente
10
Remove from heat
11
Add the remaining butter, Brie cheese, and asparagus, reserving some tips to garnish
12
Mix well and serve immediately.