Lamb with Peas
first courses from Italy
Risotto with saffron and asparagus
Risotto with saffron and asparagus
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Fantastic risotto with saffron and asparagus, the result is really mouth-watering! What else?
preparation
prepare first
grated vegan cheese
step 1
Wash the asparagus, remove the woody part of each stem, and cut the tips will serve us for the decoration of the dishes, and then the remainder cut into small cubes.
step 2
The wooden part cut above should not be thrown away, put to boil in salted water, will come a great soup of asparagus with which we can cook the rice.
step 3
In the same water where bake woody parts blanched for a few minutes even the asparagus tips.
step 4
In a large frying pan or pot on low heat sauté the onion half cut into very small cubes, with some oil.
step 5
After a few minutes add the asparagus, cut into small pieces and saute with the onion as well as to flavor the fine.
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step 6
After about two minutes of browning, add a little water, cover with lid and cook until softened asparagus.
step 7
When asparagus have softened let it dry any remaining water, then add the rice and toast a few minutes, then pour in the wine.
step 8
When the wine is well evaporated, add a little broth of asparagus, the saffron, a pinch of salt and pepper.
step 9
Cook the rice adding broth only when the previous one has been absorbed.
step 10
When the rice is ready remove from heat and stir in a little oil evo, Parmesan veg and chopped parsley, if even salt adjusted.
step 11
Serve the risotto with asparagus and saffron and decorate it with a tip of the asparagus and a parsley leaf on top of the plate, a round of extra virgin olive oil, and possibly even a little 'of parmesan veg.