Asparagus and saffron risotto

Inserted by Rosa Rizzo the

Ingredients for 2 portions


160 g of Carnaroli rice Mill Marello white or integral

A glass of white wine

2 tablespoons of extra virgin olive oil

Onion at Listarelle Q.B.

300 g of green asparagus in small pieces

1 sachet of saffron powder

1 nut for vegetable broth

10 g of butter

2 tablespoons of grated Parmesan


Prepare the vegetable broth and cut into pieces the previously blanched asparagus, keep the tips aside and pass them in the mixer to make them a cream.

Put the onion and oil in the hot pan and cook for a few minutes.

Then add the rice and toast it, add the wine and fading.

Pour the boiling broth until cooked and in half cooking pour the asparagus cream and saffron.

Turn off the flame, add the walnut of butter and the Parmesan and mound!

Dott.ssa Francesca Archero recipe, nutritionist biologist


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