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Risotto with asparagus and mushrooms
ingredients
servings
5
Rice
350 grams
Field asparagus
200 grams
Cultivated mushrooms
100 grams
Extra virgin olive oil
3 spoons
Curry powder
1 teaspoon
Butter
50 grams
Grated Parmesan cheese
3 spoons
Garlic
1 wedge
Parsley
1 spoon
Iodized salt
1 pinch
Onions
1 unit
first courses from Italy - Puglia
Risotto with asparagus and mushrooms
Risotto with asparagus and mushrooms
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Try it is delicious and light!
preparation
step 1
Put oil in a skillet over low heat, add the grated onion, mix well for a few minutes.
step 2
Add the rice to the pan and toast it well.
step 3
Add mushrooms and asparagus, cut into small pieces.
step 4
Add water to cover all the rice, bring to boil over low heat. Alternatively, you can prepare a vegetable broth to replace the water, the final result will be more tasty
step 5
Halfway through cooking, add the curry powder and add salt.
step 6
When the water has evaporated, turn off the gas and add the butter and Parmesan.
step 7
After all amalgamated add the parsley and garlic very finely chopped
step 8
Serve hot!
