Risotto with asparagus is a typical first course of Italian cuisine. Prepared 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 stir in more butter and grated cheese
Let it rest for a few minutes and serve
Pot
Pan
Ladle
Italy
| 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 |
