White asparagus risotto

Method

1. 1

   Food preparation

2. 2

   Peel and mince the onion. Wash and peel asparagus to remove hard fibres. Cut the tips, then slice the stems into about 2 cm sections.

3. 3

   start cooking

4. 4

   Bring a saucepan of salted water to a boil. Dive the toughest sections and cook for 3 minutes. Add the rest of the sections and cook for another 5 min. Add the tips and continue cooking 2 min. Drain the asparagus and store the cooking water.

5. 5

   Adding onions

6. 6

   Heat the olive oil in a pan. Add onion, let it come back for a few minutes.

7. 7

   Addition of rice

8. 8

   When translucent, add the rice. Cook 2-3 min stirring. Salt and pepper.

9. 9

   Cooking rice

10. 10

    Pour a flask of asparagus over the rice, mix and simmer until the rice has absorbed the broth. Recommence this slender step after ladle until the rice is cooked.

11. 11

    Finishing and service

12. 12

    Add asparagus, Parmesan and cream. Mix gently to avoid breaking asparagus. Let the Parmesan melt and serve well hot.

Nutrition

calories

107

fatContent

3.2

fiberContent

2.1

sugarContent

2

sodiumContent

0.49

proteinContent

2.9

carbohydrateContent

15.3

saturatedFatContent

1.6

Indicative values from the source, for the original recipe.

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