risotto aux asperges



Un classique de saison
4 personnes
40 minutes
non disponible

Voir en pdf

Ingrédients

Préparation


Etape 1

Emincer les échalotes, couper les asperges en tronçons de 3 cm.

Etape 2

Faire blondir l'échalote émincée dans un peu d'huile d'olive, ajouter le riz et laisser nacrer. Ajouter le vin blanc pour déglacer.

Etape 3

Mélanger à l'aide d'une cuillère en bois et ajouter le bouillon végétal louche par louche en attendant que le liquide s'évapore.

Etape 4

Après 10 minutes, ajouter les morceaux d'asperges et poursuivre la cuisson de la même manière.

Etape 5

Au bout de 20 minutes de cuisson, ajouter la dernière louche de liquide, terminer par le parmesan et quelques tours de moulin à poivre. Déguster chaud


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