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Risotto with asparagus tips

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people: 400 g of rice-300 g of asparagus-scallion (or 1 small onion) 1-olive oil- vegetable broth -salt

Instructions

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.).


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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