Drive away potatoes and onions
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Risotto with asparagus and broccoli
ingredients
servings
1
Wholemeal basmati rice
60 oz
Broccoli
25 oz
Field asparagus
25 oz
Ginger powder
1 teaspoon
White pepper
1 teaspoon
Grated Grana Padano
2 spoons
Extra virgin olive oil
10 fl oz
first courses from Italy - Lombardia
Risotto with asparagus and broccoli
Risotto with asparagus and broccoli
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Very tasty and light first course. Suitable for everyone (without grain even for vegans).
preparation
step 1
In a saucepan, bring the water to a boil and cook broccoli and rice. (About 20 min)
step 2
Meanwhile, in a pan, add extra virgin olive oil with ginger and cut the asparagus into small pieces (already prepared the day before).
step 3
Drain the rice and broccoli. Put them in the pan with the asparagus and let them go for a few minutes adding the white pepper.
step 4
Serve with a nice sprinkling of parmesan (for the greedy).
