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Risotto with asparagus is a delicate and at the same time decisive dish, full of goodness and undoubtedly elegant to present: with this recipe you will no longer need anything on your table!
Spring offers fabulous seasonal products, good and tasty and above all with a decidedly particular flavor that give each dish a special character.
Just like this delicious risotto, with which you will cheer up your daily lunch and give an extra touch to your table even on special occasions.
The elegant dish that will amaze you with its special flavor: let yourself be tempted
If you have no idea what to prepare, here is the best solution for any event, just buy some fresh asparagus and you’re done. All you have to do is put yourself in the kitchen and make this dish following the instructions and fear not, because it is so simple that even those who are not familiar with cooking can easily succeed in obtaining an excellent result both in terms of presentation and taste. You will tear everyone speechless, conquered by the creamy consistency and the particular and almost wild flavor of this delicious risotto: a real pleasant discovery for anyone who will taste it!
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Ingredients
320 g of rice
500 ml of vegetable broth
100 g of butter
120 g of grated Parmesan cheese
400 g of asparagus
A clove of garlic
A glass of dry white wine
Salt and Pepper To Taste
Extra virgin olive oil to taste
Preparation of risotto with asparagus
To make this dish, start by cleaning the asparagus: lightly peel the stem to remove the toughest part and place them in a pot with the tips facing upwards. Add water and blanch them so that they are just softened while remaining firm and retaining their bright colour. Once this is done, drain and cut them into small pieces, then take a saucepan and pour a little extra virgin olive oil.
Add a clove of peeled and crushed garlic, put on a low heat and fry, then add the asparagus and sauté for a few minutes. Remove them and set them aside, then pour the rice into the same saucepan, toast it lightly and add the dry white wine: let it evaporate while stirring.
Once this is done, pour a ladleful of vegetable broth and cook the rice, adding a little more vegetable broth each time the previous one has been absorbed. When the rice is ready, but still al dente, add the asparagus set aside, season with salt and add the butter and Parmesan. Stir well and serve immediately, tasty and tasty like few others, simple and elegant at the same time!
