Risotto with wild asparagus

If it isspringAnd you want to enjoy a tasty risotto, then the “risotto withasparagusWild "is ideal for satisfying their palate. Wild asparagus can be easily purchased or collected directly from your garden and then prepared in order to have a delicious dish rich in nutritional properties.

The "risotto with wild asparagusi "is a very tasty spring dish. Wild asparagus grow spontaneously in different areas of Italy. It is sufficient to collect them and transform them intorecipe. If you want an alternative to risotto with wild asparagus, we recommend thepasta with wild asparagus or Paccheri with pesto with wild asparagus. If you are looking for a second, you can follow the recipe forWild asparagus omelette.

Risotto with wild asparagus

The "risotto with wild asparagus"It is a very tasty spring dish. Wild asparagus are born in abundance in some areas of Italy. It is sufficient to collect them and transform them into the recipe.

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Preparation:5 minutes minutes

Cooking:25 minutes minutes

Total time:30 minutes minutes

Range:First dishes

Kitchen:Italian cuisine

Keywords:delicious first courses

Servings:4 people

Ingredients

• 400 gr Rice for risottos
• 1 bunch Asparagus wild
• 100 cl Broth
• 2 spoons Olive Oil extra virgin
• 30 gr Butter
• 1 no Onion
• 1/2 glass White wine dry
• 2 spoons Grated Parmesan cheese
• to taste Salt

instructions

• Wash the asparagus by leaving them to soak for a few minutes in order to eliminate all traces of earth.
  
• Eliminate the woody part of the stem and slice them thinly except the tips that will be left longer.
• Chop the onion very fine and let it gently dry in a saucepan with the oil or butter (if you prefer a more creamy risotto).
• Before taking color, add the pieces of asparagus, leaving the tips aside, taking care to add them to the risotto only halfway through cooking.
• Salt, then cover the saucepan and let them cook for about ten minutes in the sauté, mixing often and adding, if necessary, a couple of tablespoons of hot water.
• Add the rice and, stirring constantly, let it flavor for a few minutes then, when it begins to attack, wet it with the wine.
• As soon as you blend, you start adding the broth, one ladle at a time, always taking care to turn with a wooden palette.
  
• When cooked, the rice must be quite soft.
  
• Stir with the butter and cheese and serve after having raised it for a minute.