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Risotto Asparagus And Gorgonzola

ingredients

servings

4

Rice

320 oz

Field asparagus

250 oz

Tropea onion

1 half

Gorgonzola cheese

50 oz

Grated Parmesan cheese

to taste

Iodized salt

to taste

Pepper

to taste

White wine

2 spoons

Extra virgin olive oil

3 spoons

first courses from Italy

Risotto Asparagus And Gorgonzola

Risotto Asparagus And Gorgonzola

vegetarian with lactose high in iron

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto Asparagus And Gorgonzola

A delicious seasonal risotto enriched by the creaminess of the gorgonzola

Risotto Asparagus And Gorgonzola step 1

step 1

Clean asparagus by removing the toughest end. Striped stems put them in a pot with a liter of water and a handful of salt and let them boil to make the broth.

Risotto Asparagus And Gorgonzola step 2

step 2

Cut into small pieces the asparagus and the onion and stew for ten minutes in a frying pan with two tablespoons of oil.

Risotto Asparagus And Gorgonzola step 3

step 3

In a pan with a spoon of oil pour the rice and let it toast for five minutes, it must become beautifully warm. Then pour the wine and let it blur.

Risotto Asparagus And Gorgonzola step 4

step 4

Add asparagus and season salt and pepper. Continue adding a ladle of broth at a time until the rice is cooked.

Risotto Asparagus And Gorgonzola step 5

step 5

Leave the soft risotto, remove from the fire and keep with gorgonzola and parmesan cheese. Mix well and serve!

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