Risotto de espárragos trigueros
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29

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29

Wild asparagus risotto

5

(32)

43 min

0 kcal

lobito

lobito

Preparación de la receta

1

Peel and finely chop the onion and asparagus and sauté with a little EVOO in a risotto pan and let them brown well.

2

Add the rice and let it integrate with the rest of the ingredients.

3

Add a splash of white wine and let it evaporate (at maximum power).

4

Add the broth as the rice requires, so that it cooks (add salt to taste).

5

Once the rice is ready, add a knob of butter and the parmigiano. Continue stirring (with love) and let stand 2-3 mins before serving.

Ingredients

Steps

Calories

1

Peel and finely chop the onion and asparagus and sauté with a little EVOO in a risotto pan and let them brown well.

2

Add the rice and let it integrate with the rest of the ingredients.

3

Add a splash of white wine and let it evaporate (at maximum power).

4

Add the broth as the rice requires, so that it cooks (add salt to taste).

5

Once the rice is ready, add a knob of butter and the parmigiano. Continue stirring (with love) and let stand 2-3 mins before serving.

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

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Información nutricional

Per 100g

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

Desbloquear información nutricional

Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.

Valoraciones

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Etiquetas

Risotto

Dinner

Rice

Vegetarian

Meals

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