May 17, 2021 5:21 pm
Among the traditional recipes of Liguria there is certainly the risotto with asparagus from Albenga, a delight to be prepared especially in the spring season. Let’s see how to prepare it with this quick and easy procedure, typical of our region.
- 1 kg of asparagus
- 1 glass of extra virgin olive oil
- 1 glass of white wine
- 50 grams of grated parmesan
- half onion
- 350 grams of risotto rice
Let’s start by cleaning and washing the asparagus, then let’s boil them in salted water. Remove them from the pot after a few minutes but keep the cooking water.
Now take a pan and fry the chopped onion in oil with the rice, browning it. We sprinkle with white wine and salt.
Let’s proceed to cooking the rice as for any other risotto, but adding the asparagus cooking broth. Finally, add the boiled and sliced asparagus.
Remove from the heat when ready, and sprinkle with cheese.