Asparagus Risotto with Sausages Recipe 👨‍🍳🍷

Asparagus Risotto with Sausages Recipe

A meal prepared with various preserved ingredients. Ideal for days when time is short and appetite is great. Try this asparagus risotto!

Ingredients

420 g peas

330 g white asparagus

1.2 L water

1 tsp salt

150 g chopped onion

150 g leek

3 tbsp olive oil

300 g risotto rice

1 dl white wine

355 g whole preserved mushrooms

8 Frankfurt sausages

1 tsp parsley

Preparation

Drain the asparagus and peas. Place half of both in a blender and reserve the other half. Blend with a little water.

Pour the blended asparagus and peas into a saucepan with the remaining water and season with salt. Bring to a boil over medium heat.

In a saucepan, heat the olive oil, add the chopped onion and the leek cut into small pieces. Add the risotto and mix. Let it fry a little.

Pour in the wine and, as soon as the risotto absorbs the liquid, add the drained mushrooms, a little of the pea broth, and the asparagus.

Let the rice cook over low heat, then add portions of broth as it is absorbed by the risotto, stirring constantly.

When it is almost cooked, add the remaining peas and asparagus and the sliced ​​Frankfurt sausages. Turn off the heat and let it rest covered for 2 minutes.

Sprinkle with chopped parsley and it's ready to serve.