Risotto with asparagus with stracchino and nuts
159 recipes
Risotto Asparagus And Gorgonzola
ingredients
servings
4
Rice
320 grams
Field asparagus
250 grams
Tropea onion
1 half
Gorgonzola cheese
50 grams
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
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious seasonal risotto enriched by the creaminess of the gorgonzola
preparation
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.
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.
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.
step 4
Add asparagus and season salt and pepper. Continue adding a ladle of broth at a time until the rice is cooked.
step 5
Leave the soft risotto, remove from the fire and keep with gorgonzola and parmesan cheese. Mix well and serve!
