Risotto with walnuts and mascarpone
first courses from Italy
Risotto with asparagus cream and apples
Risotto with asparagus cream and apples
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto with asparagus cream and apples, pine nuts and brie.
preparation
step 1
Sauté the shallots with a tablespoon of oil and add the rice to toast sfumandolo with a little wine.
step 2
Add broth gradually. Meanwhile boil the asparagus previously cleaned to remove the hardest part final white and green filaments of the stem. Drain and blend.
step 3
Far soften for about two minutes the sliced apples in the same pot. Blend them with asparagus cream until mixture is smooth.
step 4
A rice cooker, add the cream and pine nuts, taking care to keep a small amount aside for the final presentation of the pot and stir.
step 5
Far combine. ... Serve and enjoy!