Risotto de Espárragos (4 personas)
Asparagus Risotto
3 Cups chicken consommé
1 Thinly sliced onion
1 ½ Cups of arboreo rice
½ Cup of dry white wine
12 Green asparagus
¼ Cup Parmesan cheese
Salt, pepper
4 Tablespoons of Paltita avocado oil
Steam cook the asparagus and set aside.
Fry the onions in 2 tablespoons of avocado oil and set aside.
Add two more tablespoons of avocado oil to the frying pan, add the rice and stir-fry.
Add half a cup of consommé and stir until the rice has completely absorbed the liquid.
Continue adding small amounts of consommé until the rice is “al dente”, which should take approximately 20 minutes.
Finally add in the wine, the onions, the asparagus and the avocado oil.
Sprinkle salt and pepper to taste, add the Parmesan cheese, and mix.
Decorate the plate to your liking, and serve.