recipe for 2 people

559 kcal/ 1 person

duration

45 minutes

ingredients

190 g rice,

1-2 tsp olive oil,

500 g fresh asparagus cubic cut,

½ onion,

½ clove of garlic,

2 pinches of sugar,

2 tsp parsley,

½ soup cube (5 g),

5-10 g butter,

2-3 tbsp grated parmesan,

salt/pepper,

circa 700 ml water

how you make it:

stove plate on ↑6/6, warm olive oil (→olive oil), stove plate on ↓4/6

sauté onions (→onion)

stove plate on ↓2/6

sauté garlic (→garlic)

deglaze with water and stir

add sugar, salt/pepper and stir

simmer for 1-2 minutes with lid on, before you add cubic cut asparagus (without tips)

important: sauce must simmer permanently, so that it becomes a perfect risotto

add rice and stir

fill up step by step with water, so that the ingrediants are almost covered by it and stir again and again

after ⅔ of cooking time add soup cube, asparagus tips and stir

when you have used circa 700 ml water, test rice, it should be fluffy/crispy and not tender to serve it (otherwise add water as necessary!)

at last there should be a little rest of creamy sauce at the bottom of the saucepan

add butter and parsley