Risotto with asparagus and peas

Description

This is a universal recipe of "RISOTTO" - the same principle can be cooked this tasty dish with any vegetables, mushrooms, seafood...

Ingredients

Cooking

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In the boiling broth (salted) to boil the asparagus (12 min.), to postpone to a plate;

in the same broth boil green peas (3 min.), to postpone to a bowl; save broth.

Luchek finely chop, grate cheese,

in melted butter cook the onions, tarragon; add wine, precipatate.

Add rice, white pepper and saute over low heat for 3-5 minutes, stirring constantly;

add 1/2 of broth and cook, stirring constantly, until the liquid is absorbed; add the rest of the broth (1/2).

When the rice acquires the consistency of a viscous porridge (about 8-10 minutes), add cream and cheese, stirring constantly;

add the vegetables, stir gently, cover, turn off the heat, and infuse for about 5-10 minutes before serving.

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