Risotto with asparagus

Risotto with asparagus: here is the recipe to prepare a really tasty vegan first course

Risotto with asparagus: the step by step recipe to prepare a tasty and seasonal vegan first course

Il asparagus risotto is a really tasty vegan first course. To be prepared in spring with cultivated asparagus o wild asparagus, this is one prescription suitable for the whole family. For the preparation of this dish, you can use your favorite variety of rice, preferably wholemeal. We have used a mix of brown rice with oats and wheat, the latter is advisable because it will make the risotto with asparagus much more appetizing, nutritious and tasty.

To be prepared with a good vegetable broth made very quickly even on the spot with onion, tomato, carrot and celery, the risotto with asparagus is not creamed with any animal fat. This makes it a healthy and light dish while still guaranteeing a truly exceptional flavor.

Ingredients

500 g of asparagus
1 medium-sized golden onion
300 gr of brown rice with oats and wheat
vegetable broth to taste
extra virgin olive oil to taste

Preparation Time:
20 minutes
Cooking time:
40 minutes
Rest time:
-
Dose:
3 people
difficulty:
Media

Preparation of the risotto with asparagus:

to peel the onion and coarsely chop it e clean the asparagus.

cut the asparagus in pieces of equal size to ensure a homogeneous cooking of the food.
place the asparagus in a large pan together with the previously prepared onion and a drizzle of extra virgin olive oil.
to warm up all without frying, then add the rice and toast it for a couple of minutes.
to merge now the vegetable broth to cover everything, and cook, stirring often and slowly adding the broth until the rice is cooked.

cooking once the cooking sauce is completed, it must be almost completely absorbed by the rice, the dish must not be dry anyway, if necessary, a drizzle of oil can be added at the end of cooking and stirred for a few seconds.