Risotto with asparagus is a typical Italian first course. Made with rice, fresh asparagus, and grated grana cheese, this dish is creamy, flavorful, and perfect to enjoy in spring.
Steam the asparagus and select the tips
Chop the onion
melt it with 75 g of butter and season with pepper
Pour in the wine and let most of it evaporate
Add the rice and salt
Moisten with broth and stir
A few minutes before removing it al dente, add the asparagus tips and mix with more butter and the grana cheese
Let it rest for a few minutes and serve
Pot
Pan
Ladle
Italia
| Energy (kcal) | 138.23 |
| Carbohydrates (g) | 7.39 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 9.29 |
| of which Saturates (g) | 5.42 |
| Protein (g) | 4.07 |
| Fiber (g) | 1.1 |
| Sale (g) | 0.11 |
