Risotto with wild asparagus

If it isspringand you want to enjoy a tasty risotto, then the “risotto withasparaguswild” is ideal to satisfy your palate. Wild asparagus can be easily purchased or harvested 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 grows spontaneously in various 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 wild asparagus pesto. If you are looking for a second course, you can follow the recipewild asparagus omelette.

Risotto with wild asparagus

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

Portions: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, leaving them to soak for a few minutes to remove all traces of soil.
  
• Remove the woody part of the stem and slice them thinly except for the tips which should be left longer.
• Chop the onion very finely and sauté gently in a saucepan with oil or butter (if you prefer a creamier risotto).
• Before it browns, add the pieces of asparagus, leaving the tips aside, making sure to add them to the risotto only halfway through cooking.
• Add salt, then cover the saucepan and let them cook for about ten minutes in the pan, stirring often and adding, if necessary, a couple of spoons of hot water.
• Add the rice and, stirring constantly, let it flavor for a few minutes then, when it starts to stick, add the wine.
• As soon as it has evaporated, start adding the broth, one ladle at a time, always taking care to stir with a wooden spatula.
  
• Once cooked, the rice should be quite soft.
  
• Stir in the butter and cheese and serve after letting it rest for a minute.