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Risotto with asparagus




Extra virgin olive oil

to taste

Grated Parmesan cheese

100 grams


1 stem


1 unit


1 unit

White wine

1 glass

Red onions from Acquaviva delle Fonti

1 unit

Roma rice

160 grams

Greenhouse asparagus

90 grams

Soft goat cheese

50 grams

first courses from Italy

Risotto with asparagus

Risotto with asparagus

vegetarian with lactose high in calcium high in potassium high in phosphorus

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with asparagus

Spring Recipe, simple and delicious.

Risotto with asparagus step 1

step 1

We prepare the vegetable broth by boiling in a pot 400 ml of cold water with an onion, 1 carrot, some celery leaf and a satin tablespoon of coarse salt.

Risotto with asparagus step 2

step 2

Meanwhile we heat a bit 'of oil in a frying pan and we fry the red onion, cut into very thin slices, when browned add 4 handfuls of rice and toast briefly leave.

Risotto with asparagus step 3

step 3

We bathe with white wine and let it evaporate, stirring rapidly. Then we add a ladle of broth, cover with the lid in half and lower it to a minimum the fire.

Risotto with asparagus step 4

step 4

While the risotto is cooking the asparagus cut into thin slices and add to the rice (excluding tips which we combine with other vegetables in the soup pot and let it boil for about 10 minutes).

Risotto with asparagus step 5

step 5

Bake for approximately 15 minutes, then add the Parmesan cheese and diced cheese cut very small and mantechiamo so the rice with a drizzle of olive ev.

Risotto with asparagus step 6

step 6

Remove from heat and impiattiamo adding the asparagus tips. Good day!

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