Risotto with asparagus

Carnaroli rice 288g and white asparagus dehydrated 12g (equal to about 250 g of fresh asparagus).

Recipe: Asparagus Risotto Ingredients: (for 4 people) 250 gr. of fresh asparagus or 15 gr. of dehydrated asparagus. 300 gr. of carnaroli rice or 1 bag of risotto with asparagus Vegetable broth Oil

Preparation: With fresh asparagus: Clean and wash the asparagus, cut them into pieces. Fry them for a few minutes with oil and shallots. Pour the carnaroli rice and cook it with vegetable stock as a normal risotto. When cooked, stir in butter and parmesan.

With dehydrated asparagus: In a non-stick pan pour oil evo q.b. Ddd gr. 15 of dehydrated asparagus and gr. 300 of Carnaroli rice and brown a couple of minutes (if desired, blend with ½ glass of white wine). In the meantime prepare 1.5 liters for part. of vegetable stock which will be added little by little until cooked. Add to taste with Parmesan and / or butter.

With the Risotto with Asparagus bag: In a non-stick pan pour oil evo q.b. (or 45 gr of butter). Pour the contents of the bag and brown for a couple of minutes (if desired, blend with ½ glass of white wine). In the meantime prepare 1.5 liters for part. of vegetable stock which will be added little by little until cooked. Add to taste with Parmesan and / or butter.