Recipe of Red risotto with green asparagus and arugula

Instructions

1. Peel the beets. One cut it into cubes of half a centimeter and the others crush them together with two glasses of water.
2. Peel the onion and cut it very small or grate it.
3. Next, heat the broth. Inside a low saucepan, heat a little olive oil and cook the onion patiently.
4. When the onion is cooked add the beet cubes and the sliced ​​asparagus. Cook them for 5 minutes. Add the rice.
5. Heat the crushed beet and when it boils, add the rice and stir.
6. Add boiling broth as the rice needs it for about 18 minutes and stirring it.
7. At the end, add the butter and the Parmesan and serve each dish with a little arugula, seasoned with salt and oil. Serve quickly.