(4 servings)

200 gr Carnaroli rice

200 ml of vegetable broth

150 gr of asparagus

Oil E.v.O



20 gr butter

Grated Parmesan cheese


Start by cleaning the asparagus separating the stalks from the tips. Cut the stems into pieces and left out the tips. Pour the chopped stems in the vegetable stock and simmer for 5 minutes. Drain them from the broth and place in a container, with the aid of an immersion blender turn it into a cream. Now on to cooking rice. Take a pan and let it heat well, pour in the rice and toast it for 2 minutes. Now start to pour in the vegetable stock, when half cooked add the cream and stir with stems, now take a pan and saute’ the asparagus’ tips, just 2/3 minutes. Stir the risotto off the heat with a knob of butter and parmesan to finish, then a little oil and the tips of crispy asparagus. Serve and enjoy.

Buon Appetito!


Chef Paolino