- Extra virgin olive oil
- White wine
- Vegetable broth
- Drink: Prosecco Zonin
First, add extra virgin olive oil and butter into a saucepan. As the pan begins to heat, put in onions and rice. Stir for a couple minutes and include white wine in the saucepan. Once all of the wine is evaporated, leaving its flavor in the rice, add vegetable broth to cook the rice. Finally, include chopped asparagus in the saucepan and cook the risotto until it reaches the approximate texture.
Now you are ready to eat! Serve this dish with a glass of Prosecco Zonin and enjoy.