Mushroom and asparagus risotto is a creamy and flavorful first course, perfect for welcoming spring. The combination of cultivated mushrooms and frozen asparagus creates a mix of delicate yet bold flavors, enriched by the unique taste of prosciutto and grated Parmesan cheese. A dish that wins over lovers of authentic flavors and Italian cuisine.
Sauté the chopped onion, asparagus tips, sliced mushrooms, and diced tomato in half of the butter
Add salt, then add the rice and sauté for another two minutes before cooking by gradually adding the broth
Incorporate the remaining butter and grated cheese
Pan
Saucepan
Ladle
Store in the refrigerator for up to 2 days
Italia, Lombardia
| Energy (kcal) | 71.69 |
| Carbohydrates (g) | 5 |
| of which Sugars (g) | 1.05 |
| Fat (g) | 4.79 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 2.23 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.11 |
