Drive away with green broad beans and ricotta
first courses from Germany
Potatoes risotto with asparagus
Potatoes risotto with asparagus
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto without rice?!? A tasty alternative to a spring classic!
preparation
step 1
Wash and clean the asparagus and cut them into pieces of about 2cm.
step 2
Blanch the asparagus in water just enough to cover them, leaving them al dente. Drain them under cold water keeping the cooking water aside and set aside.
step 3
Peel the potatoes and cut them into pieces of about 2 cm.
step 4
Mix a teaspoon of vegetable nut in the asparagus cooking water.
step 5
Finely chop half a shallot and fry it with 2 tablespoons of extra virgin olive oil in a saucepan. After a couple of minutes, add the diced potatoes and sauté over high heat for 2/3 minutes, stirring, then blend with half a glass of white wine
step 6
Practically as for a risotto .. when the wine is blended, start adding the cooking water with the nut by hand until it is completely absorbed
step 7
After about 20 minutes (the potatoes must still be quite tough) gently add the asparagus.
step 8
Cook for a few more minutes until everything is well blended, stir in a knob of butter and two tablespoons of Parmesan cheese, season with salt and pepper
step 9
Ready! Enjoy;)
step 10
I recommend as for the Risotto at the end of cooking a sprinkling of pepper and grated Parmesan!