Asparagus Risotto

Ingredients: (for 4 people)

• About 250 gr. of fresh asparagus or about 15 gr. of dehydrated asparagus

• Shallot

• About 300 gr. of carnaroli rice or 1 bag of risotto with asparagus

• Vegetable broth

• Oil

Preparation:

With fresh asparagus:

1. Clean and wash the asparagus, cut them into pieces.

2. Fry them for a few minutes with oil and shallots.

3. Pour the carnaroli rice and cook it with vegetable stock as a normal risotto.

4. When cooked, stir in butter and parmesan.

With dehydrated asparagus:

1. In a non-stick pan pour oil evo q.b.

2. 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).

3. In the meantime prepare 1.5 liters for part. of vegetable stock which will be added little by little until cooked.

4. Add to taste with Parmesan and / or butter.

With the Risotto with Asparagus bag:

1. In a non-stick pan pour oil evo q.b. (or 45 gr of butter).

2. Pour the contents of the bag and brown for a couple of minutes (if desired, blend with ½ glass of white wine).

3. In the meantime prepare 1.5 liters for part. of vegetable stock which will be added little by little until cooked.

4. Add to taste with Parmesan and / or butter.