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Asparagus risotto

ingredients

servings

2

Rice

180 oz

Onions

1 unit

Parsley

2 sprigs

Vegetable broth

5 cups

Extra virgin olive oil

a bit

Parmigiano cheese

2 handfuls

Field asparagus

10 pieces

first courses from Italy

Asparagus risotto

Asparagus risotto

vegetarian with lactose source of B vitamins high in iron high in calcium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Asparagus risotto

Excellent first course !!

Asparagus risotto step 1

step 1

To start, cut the bunch of asparagus by removing the final, the hardest part. Blanch in a pan with a drizzle of oil and two glasses of water until soft. Remove them from the heat and let them cool.

Asparagus risotto step 2

step 2

In a non-stick pan (wok type) brown an onion until golden brown. Throw in the rice and toast over high heat. Blend with a dash of white wine and immediately afterwards start cooking on a low flame with the first cup of broth.

Asparagus risotto step 3

step 3

In the meantime, cut the asparagus into rings, keeping the tips aside. To the second cup of broth, which you will pour as the rice cooks and dries, add parsley and asparagus slices.

Asparagus risotto step 4

step 4

Finish cooking with all the cups of broth until the rice thickens. Stir over a low heat with a sprinkling of Parmesan.

Asparagus risotto step 5

step 5

Add the asparagus tips at the end and keep 2/3 aside for the composition of the dish! Enjoy your meal!

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