Asparagus Risotto

risotto

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 chopped onion
  • 1 cup Arborio rice
  • 3 ½ cups of water
  • 1 Maggi cube
  • 10 asparagus, chopped into small pieces (with the thick side cut)
  • 2 tablespoons of Parmesan
  • Salt and pepper

Combine 5 of the asparagus pieces with ¼ cup water into a mixer until they form a smooth paste. Heat the oil and butter then add the chopped onions. Cook until soft. (for about 2 minutes). Then add the Arborio rice and mix well. Add the paste and bring it to the boil with rice for about 2 minutes. Combine the Maggi cube with a cup of water then add on top of the rice until almost incorporated in the rice. Add one more cup of water and mix from time to time until it’s absorbed by the rice then add the last cup of water with the rest of the chopped asparagus and boil until the rice is soft and asparagus is cooked. Sprinkle with Parmesan then season with salt and pepper and enjoy!

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