Risoto de espargos e açafrão - Cookidoo® – the official Thermomix® recipe platform
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Ingredients
- 35 g cebola
- 350 g espargos verdes
- 30 g azeite
- 320 g arroz p/ risoto
- 60 g vinho branco seco
- 700 g água
- 1 c. chá de sal
- 1 c. chá de filamentos de açafrão
- 1 cubo de caldo de legumes
- 20 g manteiga
- Queijo parmesão ralado
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