Shifa Score

1650

Risotto con Asparagi

Creamy rice dish with asparagus.

330

Calories

(kcal)

60

Glycemic

Index

9

Protein

(gms)

3

Fiber

(gms)

Classification

ENTREE

(285)

VEG

(459)

ITALIAN

(112)

2.5k

1m

5.1k

1.9k

Description

Risotto con Asparagi is an Italian dish made from Arborio rice cooked slowly in broth until creamy. It features fresh asparagus, which is sauteed and mixed into the rice. Parmesan cheese and butter are added for richness. It's a flavorful, comforting meal, perfect for springtime.

Recipe

Ingredients:

Rice

300

Grams

Asparagus

250

Grams

Onion

1

Unit

Olive oil

2

Tablespoons

White wine

100

Milliliters

Vegetable broth

1

Liter

Parmesan cheese

50

Grams

Butter

30

Grams

Salt

0

To tase

Black pepper

0

To tase

Preparation steps:

1. Trim and cut asparagus into 1-inch pieces.

2. Blanch asparagus in boiling water for 2-3 minutes.

3. Drain and set asparagus aside.

4. Heat broth in a saucepan; keep warm on low heat.

5. In a pan, heat olive oil and butter over medium heat.

6. Add chopped onion; saute until translucent.

7. Stir in arborio rice; cook for 1-2 minutes until lightly toasted.

8. Pour in white wine; stir until absorbed.

9. Add a ladle of warm broth; stir until absorbed.

10. Continue adding broth, one ladle at a time, stirring constantly.

11. After 15 minutes, add asparagus to the rice.

12. Continue cooking and adding broth until rice is al dente.

13. Remove from heat; stir in Parmesan cheese.

14. Season with salt and pepper to taste.

15. Serve immediately, garnished with extra Parmesan if desired.

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