Description
This creamy risotto highlights fresh asparagus. A simple, elegant dish perfect for a weeknight dinner.
Ingredients
Units
Scale
- A small bunch of asparagus
- 1 lbs (200 g) semi round brown rice
- Pinch of sea salt
- 4-5 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano
Instructions
- Wash and clean the asparagus and cut the tops finely.
- Wash the brown rice and cook al dente in boiling salted water (approximately 0.5 liters) until the water is absorbed.
- Remove the rice from the heat and stir in extra virgin olive oil.
- Add a sprinkle of good Parmigiano cheese.
- Serve immediately.
Notes
- For a richer flavor, use vegetable broth instead of water to cook the rice.
- If asparagus is out of season, substitute with peas or green beans.
- To prevent the risotto from becoming too thick, add a tablespoon of pasta water at a time if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 200
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 15