Drive away with green broad beans and ricotta
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Risotto with saffron, cream of aspragi, peas and walnuts
ingredients
servings
3
Brown rice
300 oz
Wild asparagus
500 oz
Peas, frozen
250 oz
Saffron
1 sachet
Walnuts with shell
6 unit
Grated Grana Padano
3 handfuls
Natural sea salt
2 pinches
Black pepper
1 pinch
Onion
1 unit
Extra virgin olive oil
2 spoons
first courses from Italy - Lombardia
Risotto with saffron, cream of aspragi, peas and walnuts
Risotto with saffron, cream of aspragi, peas and walnuts
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An alternative way to eat asparagus!
preparation
step 1
Peel and cut the onion, put it in a pan (I made it go with water instead of oil). Wash and cut the asparagus into chunks. Once the onion has browned, add the asparagus into chunks keeping the tips aside
step 2
Adjust the asparagus with salt and pepper, when the pieces begin to be softer, also add the tips. In the meantime, put the water in another pan, wait for the boiling, add salt and then the rice
step 3
Once the asparagus are cooked, let them cool for about ten minutes. In the meantime, shell 6 walnuts and cut them into small pieces. Put another pan on the stove with water to boil the peas.
step 4
Set aside a dozen asparagus tips for dishing. The rest of the mix, I used a mini pimer. Drain the peas once cooked.
step 5
After about 25 minutes of cooking the rice, add the saffron, the cream of asparagus, the peas and 4 walnuts and stir in the grated Grana Padano. I prefer it instead of butter!
step 6
Once the mixture is creamed, serve and garnish as desired. To top it all off add a spoonful of raw extra virgin olive oil to each dish!
