- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 331.89 (Kcal)
- Carbohydrates 60.56 (g) of which sugars 2.18 (g)
- Proteins 7.21 (g)
- Fat 6.68 (g) of which saturated 3.01 (g)of which unsaturated 1.70 (g)
- Fibers 3.03 (g)
- Sodium 324.45 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes
You can use green asparagus, both cultivated and wild. I recommend choosing a good quality rice suitable for risottos. In this case, I used Vialone Nano.
You can enhance the sauté with guanciale, bacon, speck, or cooked ham. If you don’t have spring onions, you can replace them with a shallot or half a white onion.
If you follow a vegan diet, you can easily omit the butter or cheese, and the risotto will still be tasty.
If you want to continue following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the daily recipe for free, you can subscribe to my Telegram channel.
