- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 583.45 (Kcal)
- Carbohydrates 93.10 (g) of which sugars 4.71 (g)
- Proteins 15.53 (g)
- Fat 14.42 (g) of which saturated 6.11 (g)of which unsaturated 3.11 (g)
- Fibers 3.98 (g)
- Sodium 1,325.04 (mg)
Indicative values for a portion of 250 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
Tips
How do I know if the rice is cooked just right?
The risotto at the end of cooking should have intact grains and be creamy. If the grain is open, it means it is overcooked. During the last minutes of cooking, taste the rice often and turn off the heat when it is still al dente.
How do you do the risotto creaming?
The creaming of the risotto is always done with the heat turned off and after cooking is complete. Add the cheeses and butter (or a little oil), mix well, and let it rest for 2 or 3 minutes.
Can I use frozen asparagus?
Yes, you can use them easily. They will be softer and slightly less flavorful, but you will still get a good frozen asparagus risotto.
Can other variations be made?
Of course, you can add cold cuts that pair well with this vegetable, such as speck or pancetta.
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