Risotto is a classic dish of Italian cuisine, but this green risotto version is simply delicious, as it is very creamy and has that characteristic touch of white wine.
4 tablespoons Parmesan cheese, grated for decoration
Preparation
15 mins
30 mins
Low
In a small pot over medium heat, heat one tablespoon of olive oil and cook the asparagus until crisp. Add the fresh Eva® lettuce and cook for 3 minutes. Season.
Reserve 1/3 of the asparagus and blend the rest with the lettuce and 1/3 of the chicken broth until you obtain a homogeneous mixture.
In the same pot, heat the remaining oil and cook the onion until transparent. Add the rice and cook until it takes on a golden color but does not burn.
Add the asparagus and lettuce mixture and the bay leaf and cook until the liquid has almost reduced. Add another third of the chicken broth and let it cook on low heat.
Finally, add the last third of chicken broth along with the white wine and cook until the rice is cooked and the liquid has reduced, remove the bay leaf.
Mix with the butter and the reserved asparagus, season. Serve and garnish with parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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