Ricetta del risotto agli asparagi





Preparation time:


Cooking time:



  • 300 gr di riso
  • 150 gr di asparagi freschi
  • 6 dl di brodo di carne
  • 2 bicchieri di vino Terlano
  • Formaggio grattugiato
  • Prezzemolo
  • 1 piccola cipolla
  • 100 gr di burro


Pulire gli asparagi e far bollire i cascami nel brodo di carne. Lessare a parte in acqua salata le punte degli asparagi di circa 6 cm. di lunghezza, sminuzzarne il resto e farlo bollire per 15 minuti. Far dorare leggermente la cipolla nel burro, aggiungere il riso, mescolare bene e spruzzare con un po' di vino bianco, aggiungere man mano il brodo ed infine i pezzetti di asparagi cotti precedentemente. Servire, guarnendo con le punte di asparagi lessate a parte.

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