This Risotto with Asparagus is quick and easy to make. It’s one of my favourites!
Its a super delicious and creamy rice dish that you will love and is a great lunch alternative.
There are many varieties of asparagus and they are distinguished by the color of their spears: you can find white, green and purple varieties.
Once they are harvested, they can be stored in the refrigerator from 4 to 7 days, ideally wrapped in a damp cloth.
They are a great ingredient in risottos and soups. In addition to being delicious, the asparagus has long been known for its therapeutic qualities, first of all their ability to promote diuresis.
They have purifying qualities and have a high satiating power thanks to their high fibre content.
Since they are low in calories (between 20 and 25 calories per 100 grams), sugars and fats they’re ideal if you’re following a slimming diet. They are a good source of proteins, vitamin A, C, E and they provide a good quantity of minerals too.
Rice is also a great alternative to pasta, especially if its a RISOTTO! Try it, and let me know what you think! If you are using fresh asparagus, wash them and chop the woody ends off, about 4 cm (1.5 inches), then cut the asparagus spears into 1.5 cm (1/2 inch) pieces. Place 4 tablespoons of extra virgin olive oil in a pan, add the finely chopped onion and garlic and sauté till the onion is transparent. Add the asparagus pieces to the pan with the onion and garlic. When they are softened add the rice, stir and then add a couple of ladles of hot vegetable broth, keep stirring and adding the broth until the rice is cooked and the liquid is absorbed ensuring that the risotto isn’t too dry. Take the pan off the heat, season with salt and pepper, add some chopped parsley, and dairy free parmesan cheese, mix well and let it stand in a covered pot for a few minutes before serving.
RISOTTO WITH ASPARAGUS
Ingredients
Instructions
