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From Asparagus Risotto

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From Asparagus Risotto

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Tempo de preparo

40 min(s)


8 servings

Karoline Carvalho

  • Ingredients
  • Recipe
  • Asparagus (Bunch)1 unit(s)
  • Arboreal Rice2 cup
  • Mushrooms1 unit(s)
  • Onion1/2 unit(s)
  • Garlic Clove3 unit(s)
  • White Wine1/2 cup
  • Parmesan Cheese100 g
  • Margarine4 tablespoon
  • Green Smell50 g
  • Olive Oil, Salt and Black Pepper to taste
  • Vegetable broth600 ml
  1. In a pan put a thread of olive oil and put the crushed garlic and the onion cut into cubes to brown. Add the rice and stir well, then add the white wine and let the alcohol evaporate for 1 minute.
  2. Gradually add the hot vegetable broth to the rice to cook. When the rice is al dente, add the mushrooms and asparagus and mix a little more. Put the salt and pepper of the kingdom and mix.
  3. When the rice is fully cooked, add the grated cheese and mix well. Put the margarine and mix. Lastly add the green smell and mix it up. Place on a platter before serving.

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