Spring Risotto



225g of fresh green asparagus
4 tablespoons olive olive oil
175g yellow pepper
175g courgette
1 onion, chopped
1 or 2 cloves garlic, minced
350g Arborio rice
1.6 liters of vegetable broth
salt and pepper to taste
55g butter
2 tablespoons chopped basil 
125dl green wine

Cut the most rigid part of the asparagus and discard. Cut the asparagus into pieces of approximately 2.5 cm and set aside. Heat 2 tablespoons of olive oil in a large saucepan over high heat. Add the asparagus, the courgette, peppers to squares and fry, stirring constantly, for 3-4 minutes, until the vegetables are with a green color and highlights and starting to get soft. Reserve.

Heat remaining olive oil in another large pot over medium heat. Add onion and garlic, stirring occasionally, for 3 minutes or until the onion is transparent. Reduce heat and add the Arborio rice and stir to mix the ingredients. Cook the rice for 2-3 minutes until the grains are clear .Add  vegetable broth, one cup for once all the wine. Stir constantly and add more stock when the rice absorb the liquid. Increase the heat to medium so that the liquid cook. Cook for 20 minutes or until the liquid is absorbed by the rice and is soft.
Add vegetables and basil rice. Add the rest of broth there are left over and cook for 2 minutes, stirring frequently. 
Add the butter, Serve immediately.

The secret of any risotto is to add the liquid slowly and often moving, so the rice absorbs the liquid and release the starch, leaving the creamy and fluffy risotto. Another tip is to not let the risotto get too dry. The final tip is that the rice should be separately prepared and other ingredients, if any, should be added to the rice only at the end of the preparation.

Bon Appetite!


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