Ingredients

Features

Description

Clean the asparagus and discard cleaning. Cook the beans in salted water 1.5 liters to the stage of al dente (slightly undercooked), remove from the pan with a slotted spoon, but do not pour out the water.

Cool beans in cold water and chop finely. Toss asparagus peel in water remaining after cooking, and throw in the bouillon cube. Bring to a boil, cover the pan and leave on low heat.

In a skillet saut? the shallots in the butter and 2/3 when it is tender, season with salt and pepper. Add the rice and fry it. Then, pour a ladle of broth. Wait until all the liquid is absorbed, and pour the next batch. Slowly pour the broth for 18 minutes until the rice is not cooked yet. For a couple of minutes until cooked, add the beans.

risotto Stir in the remaining butter, Parmesan cheese (just leave a little cheese for serving), sour cream and green onions. To taste again salt and pepper.

While the rice is cooked, throw asparagus three minutes in boiling water, drain and saut? the stems in a small amount of butter. Serve the risotto, asparagus spread out on top as a garnish.

Translated by site: wday.ru