Spring Asparagus Risotto

1. 1

   Mince the two garlic cloves. Add the olive oil in a saucepan and let it warm at medium heat. Add the garlic and saute faire 1 minutes. Then, add all the arborio rice. Saute for 3 minutes. Add 2 cups of water.

2. 2

   Rinse and cut the ends of asparagus. Cut them in small pieces. Add them in the preparation and add the peas. Stir well, add some water if necessary.

3. 3

   Then, add the half and half and the parmigiano, salt and pepper. Let it cook for 10 minutes by mixing regularly and add some water some time.

4. 4

   When the rice is well cooked (but not to much) and the preparation is creamy and not fluid, it's ready!

* Per serving · 4 servings · Values may vary.

No additional tips available.