I had in the fridge few boiled asparagus and I didn’t want just to reheat them and dress them. So I decided to prepare a vegetarian risotto , my favorite solution when I have to “finish” something and I don’t know what to do with it. The result in this case is sweet and tasty at the same time.
Time of cooking
30 minutes
Servings
2
What did I use
a cutting board, a knife, a wooden spoon, a wok, a ladle
Ingredients
Saffron: 1 small paper bag
Vegetables broth as required
Asparagus’ tips: about 10
Minced Grana Padano or Parmesan: 4 spoons
Salt/pepper
Butter: 1 teaspoon
White or yellow onion: half (or a shallot)
Olive oil: 2 spoons
Rice Vialone Nano or Arborio: 200 gr
White dry wine: half a glass
How did I do
I minced finely the onion or the shallot and browned it in the reheated oil.
I added rice and let it cook for few minutes. I poured then the wine in it.
I cooked at middle-slow fire adding broth little by little (it took about 20 minutes). At half of the cooking, I added the saffron, melted in a little broth.
At the end of the cooking, I added the asparagus’ tips cut in little cubes (I kept few tips for the final decoration) ad I added salt and pepper.
I turned off the fire and added butter and cheese.
I served warm and I decorated with the asparagus’ tips, some minced pepper and some cheese.
Buon appetito!
