![Drive away with green broad beans and ricotta Drive away with green broad beans and ricotta](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1524757891/vmsxtz2fwfoz8esnctwg.jpg)
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
Risotto without rice?!? A tasty alternative to a spring classic!
Wash and clean the asparagus and cut them into pieces of about 2cm.
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.
Peel the potatoes and cut them into pieces of about 2 cm.
Mix a teaspoon of vegetable nut in the asparagus cooking water.
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
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
After about 20 minutes (the potatoes must still be quite tough) gently add the asparagus.
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
Ready! Enjoy;)
I recommend as for the Risotto at the end of cooking a sprinkling of pepper and grated Parmesan!