1 garlic clove
1 tbsp oil
300 g risotto rice
250 ml white wine
50 ml Dansukker Light Syrup
1 litre stock
200 g fresh, green asparagus
40 g sun-dried tomatoes, chopped
40 g fresh parmesan, finely grated
Finely chop the onion and garlic. Fry in oil in a saucepan for 2-3 minutes. Add the rice and fry for a further two minutes. Add the wine and syrup and cook until the liquid is absorbed. Add the stock a little at a time until the rice is cooked (20-25 minutes). Trim the asparagus, discarding the base of the stems, and cut into 2-3 cm lengths. Bring the asparagus to the boil, then drain off the water. Stir in the cheese and tomatoes, followed by the asparagus. Serve with bread, or accompanied by, for instance, smoked ham or fried chicken. The asparagus can be substituted with mushrooms, cherry tomatoes or broccoli if desired.
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