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Risotto with asparagus with stracchino and nuts

ingredients

servings

4

Carnaroli rice

350 grams

Field asparagus

200 grams

Stracchino cheese

100 grams

White wine

1/2 glass

Shelled walnuts

4 unit

Tropea onion

1 half

Turmeric

1 teaspoon

Grated Parmesan cheese

4 spoons

Extra virgin olive oil

6 spoons

Iodized salt

to taste

first courses from Italy

Risotto with asparagus with stracchino and nuts

Risotto with asparagus with stracchino and nuts

vegetarian with lactose with nuts high in iron high in calcium

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with asparagus with stracchino and nuts

My version of asparagus risotto with stracchino and turmeric. Enriched with turmeric for a fuller taste.

Risotto with asparagus with stracchino and nuts step 1

step 1

Wash asparagus and play with a potato potato. Remove the end of the stem and separate the tips from the stems you will use to prepare a vegetable broth with which to cook the risotto.

Risotto with asparagus with stracchino and nuts step 2

step 2

Season the broth with other vegetables and spices, salt and cook for 20-30 minutes. Then drain the asparagus stems, smooth them and put them aside.

Risotto with asparagus with stracchino and nuts step 3

step 3

Grind the asparagus tips with a little oil until they are held.

Risotto with asparagus with stracchino and nuts step 4

step 4

Sprinkle the shallot with two tablespoons of oil, brown the rice for a few minutes and then soften with white wine. Continue cooking by spraying the rice with the hot broth.

Risotto with asparagus with stracchino and nuts step 5

step 5

When the rice is almost ready, add the previously prepared creamy asparagus cream and wet with a last bowl of broth in which you have curdled the curcuma.

Risotto with asparagus with stracchino and nuts step 6

step 6

Cut the chopstick and crush it with a fork. Serve the risotto with the platter and plentiful Parmesan cheese. Before serving decorated with asparagus tips and shelled walnuts.

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