Ingredients
- 175g ready-to-cook asparagus risotto
- 20g butter
- 15g Parmigiano Reggiano
Preparation of the recipe
1
Pour the contents of the packet into a pot, 16–18 cm in diameter, containing 650 ml of cold unsalted water.
2
Stir to mix well and bring to a boil.
3
Cook over medium heat, uncovered, for about 15–17 minutes, until all the water is fully absorbed, stirring occasionally.
4
Once cooked, remove from heat and stir in 20 g of butter and 10–15 g of Parmigiano Reggiano.
