Recipes, Riso Scotti

Risotto with Asparagus

1 tbsp olive oil
½ onion, finely chopped
1 bunch asparagus (8-10)
1 cup rice for risotto «Arborio» Riso Scotti
½ cup / w white wine
4 cups water with a vegetable cube with reduced salt
1 bay leaf
1 rosemary stalks
1 tbsp margarine, low-fat
1/4 cup grated parmesan
1 tbsp chopped parsley
Some fresh ground pepper

Lightly fry the onion in the little olive oil.
Add the Arborio rice by Riso Scotti and keep on low heat to braise.
Add the white, dry, fine wine and let it slowly – slowly evaporate.
Keep adding hot broth whenever it absorbs it and continue stirring.
Add the herbs and the chopped stalks of asparagus.
Continue until the risotto is cooked but a little crispy and moist.
Finally, always a good risotto ends with parmesan and some butter.
Arrange to taste, put the chopped parsley and garnish with the tips of asparagus boiled in water.

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