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Recipe of Asparagus Risotto with Lettuce
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Eva

Eva

Recipe of Asparagus Risotto with Lettuce
Eva
Eva

Eva

Recipe of Asparagus Risotto with Lettuce
Eva
Eva

Eva

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Recipe of Asparagus Risotto with Lettuce
Recipe

Asparagus Risotto with Lettuce

15 mins
30 mins
Low
78
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Risotto is a classic dish of Italian cuisine, but this version of green risotto is simply delicious, as it is very creamy and has that touch of white wine characteristic.
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Ingredients

4 portions
  • 2 tablespoons olive oil, divided in half
  • 1 bunch asparagus, cut into small pieces
  • 1 cup lettuce, Fresh living Eva ®
  • 1 pinch salt
  • 1 pinch White pepper
  • 3 cups chicken soup
  • 1 white onion, finely chopped
  • 1 cup arborio rice
  • 1 leave bay (laurel)
  • 1 cup white wine
  • 1 teaspoon salt
  • 1 stick butter, in cubes
  • 4 tablespoons parmesan cheese, grated to decorate

Preparation

In a pot over medium heat, heat a spoonful of olive oil and cook the asparagus until crispy. Add the fresh Eva® hot 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 obtaining a homogeneous mixture.
In the same pot, heat the rest of the oil and cook the onion until it is transparent. Add the rice and cook until golden brown but do not burn.
Add the mixture of asparagus and lettuce and the bay leaf and cook until the liquid is almost reduced. Add another third of the chicken stock and let it cook over low heat.
Finally, add the last third of chicken stock along with the white wine and cook until the rice is cooked and the liquid has been reduced, remove the bay leaf
Mix with reserved butter and asparagus, season. Serve and garnish with Parmesan cheese.

PRESENTATION

Garnish with Parmesan cheese and serve with bread.

TIPS

The risotto liquid is added in 3 parts.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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