Asparagus-broccoli risotto with nuts

Name: asparagus-broccoli risotto with nuts
Total time: 25 min
Yield: 4
Ingredients: 50 gram walnut; 4 tablespoon olive oil; 4 shallot; 2 little onion; 2 clove garlic; 400 gram risotto rice; 100 milliliters White wine; 800 milliliters vegetable stock of tablet; 200 gram green asparagus; 200 gram Broccoli; 25 gram butter; 75 gram Parmesan cheese

Ingredients

50 gram walnut
4 tablespoon olive oil
4 shallot
2 little onion
2 clove garlic
400 gram risotto rice

100 milliliters White wine
800 milliliters vegetable stock of tablet
200 gram green asparagus
200 gram Broccoli
25 gram butter
75 gram Parmesan cheese

Directions

Roast the walnuts in a dry, hot frying pan and chop them coarsely.
Heat the oil and fry the shallots and garlic for 2-3 minutes.
Add the rice and stir until the grains are translucent. Pour in the wine and stir until it is absorbed.
Add the stock in portions. Only add new broth if the rice has absorbed all the broth.
Cook the asparagus and broccoli for 2-3 minutes, drain, rinse cold water and drain.
Spoon the walnuts, asparagus, broccoli, butter and half of the Parmesan cheese through the risotto and heat for 1-2 minutes. Serve with the rest of the cheese.