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Risotto with creamy asparagus




Vialone nano rice

350 grams

Greenhouse asparagus

500 grams

Vegetable broth

1 liter

Extra virgin olive oil

30 grams

White wine

1 glass

Grated Parmesan cheese

40 grams


1 unit

Grated Parmesan cheese

100 grams

Iodized salt

5 grams

first courses from Italy

Risotto with creamy asparagus

Risotto with creamy asparagus

vegetarian with lactose source of B vitamins high in iron high in calcium high in phosphorus

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with creamy asparagus

A classic of spring cooking: risotto asparagus. A simple and tasty dish, served in a crispy Parmesan basket, gives a special touch and taste and amazes your diners.

Risotto with creamy asparagus step 1

step 1

Start from Parmesan baskets. Heat a saucepan lightly when it is hot to sprinkle the surface with a layer of grated Parmesan cheese to melt and gourd for 2 minutes.

Risotto with creamy asparagus step 2

step 2

Helping with a spatula, unplug and turn the waffle cook another instant and then, with a pliers, detach it from the pan and place it on a capped aluminum cap, to give it the shape.

Risotto with creamy asparagus step 3

step 3

Allow to cool before disconnecting. Proceed in the same way for all the other grain baskets you will need.

Risotto with creamy asparagus step 4

step 4

Clean asparagus, depriving them (without throwing) the sharper stem part. Spell the stems left with a paddle, wash them and bake them in low salt water for 5 minutes.

Risotto with creamy asparagus step 5

step 5

Drain them, keeping the cooking water away, and cool them under the jet of cold water. Separate the tips from the stems, setting aside the first and blending the rest with cream.

Risotto with creamy asparagus step 6

step 6

Prepare the vegetable broth, putting in a pot of 1 liter of water and a liter of asparagus cooking water, add all the ingredients and boil for 30 minutes.

Risotto with creamy asparagus step 7

step 7

Grind the shallot in a high-edged casserole, with 3 tablespoons of oil and a drop of water. As soon as it is golden, add the rice and let it toast for a couple of minutes.

Risotto with creamy asparagus step 8

step 8

Smear with white wine. Allow it to evaporate completely before starting adding the hot broth. At about cooking, add the asparagus cream and adjust the salt.

Risotto with creamy asparagus step 9

step 9

When rice is on the tooth, turn off the fire and keep it with a 40 grams of Parmesan cheese. Serve in the baskets of parmesan and garnish with asparagus asparagus aside and a handful of fresh pepper.

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