Risotto agli asparagi novelli e parmigiano - The recipe

Ingredients for 4 people:

  • 400 gr of rice (slow cooking)
  • 1 minced onion
  • 200 gr of asparagus
  • 150 gr of grated parmigiano cheese
  • Warm chicken broth
  • 50 gr of butter
  • 1.5 dl of fresh cream
  • salt and pepper



In a casserole, brown the sugar with butter, add the rice and blend everything. Slowly add the broth, always blending for about 6 minutes before adding more. At this point, add the asparagus cut to pieces. Keep adding warm broth while it reduces and continue cooking for other 10 minutes. Add cream, cheese, salt and pepper. Remove from the fire and cover to let it rest for 2-3 minutes before serving.

Serve on a big plate and add some more parmigiano cheese.

Suggested wine: dry white wine