For two people:
Arborio Rice: 150 grams
Asparagus: a bunch
oil Ages: qb
Shallot: an average
Saffron: 5 / 6 Take care
White wine: half a glass cube vegetable broth
:
taste Grated Parmesan cheese: good eaten
Salt: to taste.
PREPARATION:
Wash the asparagus, gently scrape the stem with a Paring knife, remove the hardest part and cut it into pieces, leaving the tips aside, if you want you can leave some tips to decorate the plate .
Put oil in a nonstick pan, chopped scallion and chunks of asparagus to brown and add the rice and toast, sprinkle with white wine, add the hot broth and cook, half cooked add the asparagus tips and season with salt and finish cooking, remove from heat and stir in the Parmesan cheese, mixing well.
tips first I have briefly boiled and then fried in butter.
Serve hot.
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