
Asparagus risotto

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For this risotto, we use every part of tho asparagus the tender spears go into tho risotto itself and the peelings and woody stems are made into the simple stock. There is also more onion than usual because, as well as using it for tho bass of the risotto, we cook the asparagus stalks separately with onion.
ingredients
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serves: 4
12 asparagus spears
7 tablespoons butter
2 onions (chopped very, very fine)
2 cups vialone nano rice
1/2 cup dry white wine
salt and pepper
For the stock:
3 tablespoons olive oil
4 onions (diced)
For the mantecatura:
5 tablespoons cold butter (cut into small cubes)
1 cup finely grated Parmesan
Servings Per Recipe: 4
Amount per Serving
Calories: 655
- Total Fat: 52.3 g
- Saturated Fat: 27.9 g
- Trans Fat: 1.4 g
- Cholesterol: 114.2 mg
- Sodium: 747.2 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 3.9 g
- Sugars: 8.4 g
- Protein: 13.2 g
preparation

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