You will not be able to say no to our risotto with asparagus and zucchini: a light but creamy and tasty first course at the right point.
Risotto with asparagus and zucchini is a particularly tasty first course, especially in spring . If you have the opportunity, use wild asparagus , alternatively even the supermarkets will surely know how to meet your needs.
Being very versatile, asparagus can be the protagonists of many recipes: they can be eaten boiled as a side dish or they can enrich first courses, as in this case, accompanied by other ingredients. The courgettes will sweeten the bitter taste of this risotto with wild asparagus and will form that tasty cream that will make the dish magnificent.
Preparation of the risotto recipe with asparagus and zucchini
- Wash and finely chop the onion, peel and wash the courgette and then cut it into cubes .
- Clean the asparagus by removing the hard stem by hand , then slice into slices .
- In a large pan pour two turns of oil and the three prepared vegetables. Stew, add salt and add a ladle of water and cook for 15 minutes .
- When the liquid is used up, add the rice, adjusting the salt and adding a few more ladles of water.
- Bring to cooking, occasionally pouring more ladles of water .
- Add a pinch of powdered ginger when cooked and mix.
- Plate up and serve the risotto hot!
You can replace the water in the preparation with hot vegetable broth , and add sweet bacon to enrich the taste of the risotto. If you love asparagus there are many other recipes to try that will amaze you!
Variations and tips for risotto with asparagus and courgette cream
If you want a greedy variant, the combination of zucchini and taleggio cheese will give an extreme creaminess to your dish: the taleggio must be creamed with the rice a few minutes from the end of cooking (in the quantity you prefer).
As a substitute for ginger , try risotto with saffron or spice this recipe with turmeric or curry.
Your risotto will be consumed immediately !
Riproduzione riservata © - WT
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