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 pronounced flavors, enriched by the unique taste of raw ham and grated Parmigiano 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, stir in the rice, sauté for another two minutes, and then cook by gradually adding the broth
Incorporate the remaining butter and grated cheese
Frying Pan
Saucepan
Ladle
Store in the refrigerator for a maximum of 2 days
Italy, Lombardia
| Energy (kcal) | 204.54 |
| Carbohydrates (g) | 27.31 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 8.81 |
| of which Saturates (g) | 5.13 |
| Protein (g) | 5.14 |
| Fiber (g) | 1.08 |
| Sale (g) | 0.07 |
