Risotto with asparagus tips is a delicious Italian first course, typical of Lombard cuisine. Made with Carnaroli rice, fresh asparagus, vegetable broth, and grated cheese, this risotto is soft, creamy, and full of flavor. The onion and butter give the dish a rich and enveloping taste. Perfect to enjoy during asparagus season, this risotto is a true delight for the palate.
Clean the asparagus and boil them in salted water
Cut the tips and sauté them in 15 g of butter for 5 minutes
Set them aside
In a saucepan, heat 30 g of butter with 3 tablespoons of oil, let the chopped onion soften, add the rice, stir, add the chopped asparagus, and moisten with the broth
Cook with the broth as you would for a regular risotto
At the end, stir in the remaining butter and add the asparagus tips
Serve at the table with grated cheese on the side
Accompanying wines: Friuli Grave Tocai DOC, Pomino Bianco DOC, Fiano Di Avellino DOC
Pan
Saucepan
Store in the refrigerator for up to 2 days
This dish is a classic of Italian cuisine, perfect for spring
Italia, Lombardia
| Energy (kcal) | 142.12 |
| Carbohydrates (g) | 10.34 |
| of which Sugars (g) | 1.88 |
| Fat (g) | 10.01 |
| of which Saturates (g) | 4.15 |
| Protein (g) | 2.71 |
| Fiber (g) | 1.21 |
