By Gabriele Caglio
Risotto - Asparagus and speck
8 steps
Prep:20minCook:20min
Updated at: Tue, 13 Aug 2024 11:15:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories514.1 kcal (26%)
Total Fat22.8 g (33%)
Carbs57.4 g (22%)
Sugars3.5 g (4%)
Protein14.5 g (29%)
Sodium1589 mg (79%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Wash the asparagus, cut the tips, and keep them aside. Cut the left part of the asparagus in thin slices and remove the white hard end. Boil the asparagus tips is salty water for five minutes, take them out of the water, and keep them aside. Boil now the asparagus slices until they are soft. It can take around 10 minutes, depending on how big they are. You can keep some of the water to prepare the vegetable stock.
Cutting Board
Knife
Pot
Lid
asparagus80g
salt
water
Step 2
When the asparagus are soft, remove from the water and put them into a food processor. Add some salt, pepper, garlic, and grated parmesan. Mix all the ingredients for a minute, adding some vegetable stock in case the mixture is too dry. Once you have a cream, stop the food processor.
Ladle
asparagus80g
pepper
salt
garlic
grated parmesan
vegetable stock100ml
Step 3
Prepare the vegetable stock and keep it hot.
Lid
Pot
Ladle
vegetable stock100ml
Step 4
Chop the onions until they are quiter small, so they can melt while cooking. Prepeare the speck too and cut into thin slices or small cubes depending on what you are using.
Cutting Board
Knife
speck25g
shallot20g
Step 5
Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the onion is becoming translucent, add the rice.
Pot
Wooden Spoon
Ladle
carnaroli rice60g
shallot20g
olive oil
Step 6
Once the rice is translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.
Wooden Spoon
white wine30ml
vegetable stock100ml
Step 7
Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When the risotto is half cooked, add the asparagus cream we prepeared previously and half of the sliced speck.
Wooden Spoon
Ladle
salt
vegetable stock100ml
Step 8
When the rice is soft and creamy, switch of the heat and add the left part of the spek, the asparagus tips and some grated parmesan to the risotto and stir for a couple of minutes before to serve it.
Wooden Spoon
Ladle
asparagus80g
speck25g
grated parmesan
Notes
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