- 400 g of risotto rice
- 1 DL Extra Virgin Olive Oil
- 4 onions shallots
- 4 garlic teeth
- 2 sweet weed
- 1 DL White wine
- 1 Thyme Stem
- 1 chicken broth
- 200 g parmesan cheese
- 2 C Of butter soup
- 1 Packaging of cheese arla natural flavor
- Sea Salt and ground pepper on time
- 1 Pack of green asparagus
- 1 Pack of frozen peas
Start by cutting the onion, garlic, sweet weed and thyme. Warm-Up 2 tablespoons of olive oil in a large and thick pan. Fry the onion mix until it becomes soft and transparent and then gather the herbs.
Add the risotto rice and stir to cover the rice in the olive oil. Add the white wine, let it boil and let the rice absorb the liquid. Keep the cooker on medium / low fire during cooking.
In another pot, warm the broth. Pour the hot liquid into the risotto little by little and stir while the liquid is absorbed. Continue this process until all the broth has been added and the risotto has the desired texture. The whole process should take approx. 20 to 30 minutes.
In the end, you can add a little more broth sauce to get the desired texture. Then mix the grated parmesan cheese, cream cheese, and some butter. Season with salt and pepper
Mix the frozen peas and asparagus and let the risotto rest covered for 10 minutes. Decorate the risotto with herbs.