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Risotto With Asparagus

ingredients

servings

6

Rice

500 oz

Field asparagus

300 oz

Butter

100 oz

Lemon peel

1 spoon

Grated Parmesan cheese

2 spoons

Extra virgin olive oil

2 spoons

Leeks

1 half

White table wine

1 glass

Iodized salt

2 teaspoons

first courses from Italy - Puglia

Risotto With Asparagus

Risotto With Asparagus

vegetarian with lactose high in iron

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto With Asparagus

Risotto light and stuzzicoso with lemon aroma that I put at the end!

Risotto With Asparagus step 1

step 1

In a frying pan to soften the leek finely cut into slices, add the asparagus and let go to simmer for a few minutes.

Risotto With Asparagus step 2

step 2

Next add the rice and toast it well and deglaze with the white wine, preferably dry not sweet.

Risotto With Asparagus step 3

step 3

Cover the rice with water, add salt and cook over low heat, you can also replace the water with a good vegetable stock.

Risotto With Asparagus step 4

step 4

When cooked, turn off the gas, add the finely grated rind of lemon, butter and cheese. Let it rest a few minutes and serve.

Risotto With Asparagus step 5

step 5

In case you want a creamier risotto, blend in minimixer a rice ladle and then add the remaining rice. Instead effect cream

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