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Farrotto with asparagus.





60 oz

Greenhouse asparagus

3 unit

Dry tomatoes

1 unit

Vegetable broth

300 fl oz

White wine

2 spoons


to taste

Spring onions

1 unit

first courses from Italy

Farrotto with asparagus.

Farrotto with asparagus.

vegan with gluten high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Farrotto with asparagus.

A risotto different from the usual!

Farrotto with asparagus. step 1

step 1

First we start the farrotto, I moved as for the classic risotto, I roasted it with a little oil in the saucepan, I faded with white wine and I let it evaporate before adding the stock a little at a time.

Farrotto with asparagus. step 2

step 2

Let it cook over moderate heat, taking care to stir it regularly and to wet it when it dries too much. Mine took 20 minutes to cook.

Farrotto with asparagus. step 3

step 3

Meanwhile I took care of the asparagus. I folded them in the final area, so that they cut off where the hardest part starts, I peeled them with a potato peeler and cut them into slices, keeping the heads aside.

Farrotto with asparagus. step 4

step 4

Let's sauté in a pan with a little oil on a moderate flame, adding one or two tablespoons of broth. Let's put aside and cook the heads the same way.

Farrotto with asparagus. step 5

step 5

Cut the dried tomato into small pieces, desalination. Dissolve the saffron in two tablespoons of broth and add to the spelled when approaching cooking, add the asparagus slices and the dry tomato out of focus.

Farrotto with asparagus. step 6

step 6

We serve hot decorating with asparagus tips.

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