Drive away with green broad beans and ricotta
by
58 recipes
Risotto with asparagus creamed with gorgonzola
ingredients
servings
2
Carnaroli rice
190 grams
Shallots
1 unit
Salt
1 pinch
Extra virgin olive oil
1 spoon
Gorgonzola DOP
50 grams
Field asparagus
400 grams
single courses from Italy - Piemonte
Risotto with asparagus creamed with gorgonzola
Risotto with asparagus creamed with gorgonzola
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Who among you does not like risotto? Amazing, creamy that marry in different combinations ... I decided for the May 1st lunch to pamper ourselves in a simple but tasty way. What do you think?
preparation
step 1
In a non-stick pan brown the shallot previously cut into small pieces with water, oil, salt (or vedetale nut)
step 2
Wash and cut the asparagus and put them in the pan to start half cooking for about 5/10 min. It depends on the stems if they are thick or not. Mine were fine so 5 minutes were enough. I added the rice and toasted everything together for about 2 min
step 3
I add ladles of water from time to time until cooked al dente. Very important part to obtain the creaminess: turn off the heat and add the gorgongola which will melt with the heat of the rice
