Drive away with green broad beans and ricotta
first courses from Italy - Puglia
Asparagus risotto
Asparagus risotto
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Asparagus Risotto is a simple first course to prepare, very delicate but tasty at the same time, perfect for a particular meal or even for festive days.
preparation
step 1
Begin preparing the asparagus risotto by cleaning the asparagus: rinse the asparagus under running water, possibly eliminating someone too spoiled and place them on a cutting board.
step 2
Cut the final part of the stalk of the asparagus, harder, cutting it with a knife.
step 3
Peel the stem with a potato peeler to remove the harder, woody part and remove any filaments.
step 4
Then boil them in salted water.
step 5
Once cooked, drain and cut into small pieces, taking care to set aside some tips for the final decoration of the dish.
step 6
Chop the onion and let it dry in a pan with the extra virgin olive oil.
step 7
After the necessary time add the rice and toast it for a couple of minutes, stirring constantly, then add the white wine and let it evaporate.
step 8
When the wine is completely absorbed, add the vegetable stock a little at a time until the rice is completely cooked.
step 9
Halfway through cooking, add the asparagus into small pieces.
step 10
Season with salt and pepper and finish cooking.
step 11
Turn off the heat, add the grated Parmesan cheese, mix well and leave to rest for a minute before serving.
step 12
Serve with a sprinkling of chopped fresh parsley.