Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
Risotto with Asparagus
Always remembering that the risotto has to be prepared absolutely at the last moment, enjoy this easy and delicious recipe.
- 250g of asparagus
- 1 litre of water
- 1 stock (vegetables)
- 1 scallops
- 2 table spoons of extra virgin
- 200g of rice
- 30 g of Parmigiano Reggiano
Boil the asparagus, keep the water and use it to prepare your broth with the stock.
In a separate pan heat the olive oil with the scallop and the stalks of the asparagus.
Let everything fry very slowly for about 10 minutes without colouring. When the scallop has softened, add the rice and turn up the heat.
Always stirring Leave the rice to fry for 1 minute then add 2 ladles of broth.
Continue adding the broth as it is absorbed, stirring frequently, without letting the mixture to become too dry and if you run out of stock before the rice is cooked, add some boiling water.
Two minutes before the end of the cooking time of rice, add the asparagus tips and the Parmesan cheese.
Stir constantly and bring to the end of cooking.
Turn off the heat, add grated pepper, let stand a minute and serve.