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4
Medium
1 hr 15
Published 2016
A great classic creamy risotto with tangy asparagus and an extra acidity hit from prosecco DOC. Believe me, in its simplicity this recipe ticks all the boxes. A must for all lovers of Italian food.
Trim off the bottom woody ends of the asparagus stalks. Peel with a potato peeler and boil in salted water for 1 minute. Cool them down immediately in iced water to retain the green color. Cut off the tips and set aside to use as a garnish. Chop the rest of the asparagus and keep them for the risotto. Blanch all the asparagus peelings and blend them with a glass of water. Keep this asparagus sa