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Asparagus risotto

ingredients

servings

4

Rice

320 grams

Extra virgin olive oil

to taste

Onion

1 unit

Wild asparagus

500 grams

White table wine

1 glass

Vegetable broth

1 liter

Salt

to taste

Pepper

to taste

Parsley

1 sprig

first courses from Italy - Puglia

Asparagus risotto

Asparagus risotto

vegan source of B vitamins high in iron

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Asparagus risotto

Asparagus Risotto is a simple first course to prepare, very delicate but tasty at the same time, perfect for a particular meal or even for festive days.

Asparagus risotto step 1

step 1

Begin preparing the asparagus risotto by cleaning the asparagus: rinse the asparagus under running water, possibly eliminating someone too spoiled and place them on a cutting board.

Asparagus risotto step 2

step 2

Cut the final part of the stalk of the asparagus, harder, cutting it with a knife.

Asparagus risotto step 3

step 3

Peel the stem with a potato peeler to remove the harder, woody part and remove any filaments.

Asparagus risotto step 4

step 4

Then boil them in salted water.

Asparagus risotto step 5

step 5

Once cooked, drain and cut into small pieces, taking care to set aside some tips for the final decoration of the dish.

Asparagus risotto step 6

step 6

Chop the onion and let it dry in a pan with the extra virgin olive oil.

Asparagus risotto step 7

step 7

After the necessary time add the rice and toast it for a couple of minutes, stirring constantly, then add the white wine and let it evaporate.

Asparagus risotto step 8

step 8

When the wine is completely absorbed, add the vegetable stock a little at a time until the rice is completely cooked.

Asparagus risotto step 9

step 9

Halfway through cooking, add the asparagus into small pieces.

Asparagus risotto step 10

step 10

Season with salt and pepper and finish cooking.

Asparagus risotto step 11

step 11

Turn off the heat, add the grated Parmesan cheese, mix well and leave to rest for a minute before serving.

Asparagus risotto step 12

step 12

Serve with a sprinkling of chopped fresh parsley.

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