Ingredients for 2 servings
160 g of Carnaroli Mulino Marello white or wholemeal rice
A glass of white wine
2 tablespoons extra virgin olive oil
onion strips to taste
300 g of chopped green asparagus
1 sachet of saffron powder
1 vegetable stock cube
10 g of butter
2 tablespoons grated Parmigiano Reggiano
Procedure
Prepare the vegetable broth and cut the previously blanched asparagus into pieces, keep the tips aside and pass them in the blender to make them into a cream.
Place 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 blend.
Pour the boiling broth until cooked and halfway through cooking, pour in the asparagus cream and saffron.
Turn off the heat, add the knob of butter and parmesan and stir!
Recipe by Dr. Francesca Archero, nutritional biologist
Read all the articles on the nutritionist's blog