Risotto with asparagus


250g of rice (Carnaroli)
500ml LaSelva Vegetable stock
1 bunch of green asparagus
1 onion
LaSelva Extra virgin olive oil
Salt and pepper
2 tablespoons of LaSelva asparagus paste
30 g of butter
50 g of grated Parmesan cheese
Parmesan cheese to garnish
12 asparagus tips for garnish

PREPARATION TIME approx. 35 minutes


| In a pan, heat a little bit of olive oil. Peel the onion, chop it finely and let it dry. Add the rice and toast it for a few minutes. Bring the Vegetable stock to a boil and add it to the rice. Cook on a low heat for 10 minutes.

2 | Clean the asparagus and cut away the woody part. Slice the stalks and set the tips aside. Brown the tips apart.

3 | Add the sliced asparagus to the risotto and cook for another 10 minutes.

4 | Season the risotto with asparagus paste, butter and Parmesan cheese and mix well, season with salt and pepper and garnish with the asparagus tips. Serve.

NUTRITIONAL INFORMATION | Per serving: 1795 kJ; 429 kcal; 10 g proteins; 18 g fat; 54 g carbohydrates

TIPS | Risotto with green asparagus combines well with LaSelva Vermentino, a dry and fruity white wine made from local Vermentino grapes. Fresh and pure, with an intense full-bodied and slightly mineral flavor.