Risotto with asparagus tips
Risotto alle punte di asparagi
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For 4 people: 400 g of rice-300 g of asparagus-scallion (or 1 small onion) 1-olive oil- vegetable broth -salt
Make a sauce with the oil and shallot, finely chopped.
As soon as it starts to turn Golden add the rice, toast briefly, then add the chopped asparagus and vegetable broth.
Add salt to taste and finish cooking the rice.
To make this dish more rich, once cooked, you can stir the risotto with a few tablespoons of vegetable cream (choice of soy, oat, rice, almond, etc.).
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
