Creamy Asparagus Risotto with Grana Padano
Ingredients
- 5 stalks green asparagus
- 1 shallot
- 1 garlic clove
- 150 g risotto rice
- 50 ml white wine
- About 400 ml broth (e.g., poultry, vegetable, or asparagus)
- Pepper from the mill
- Salt (if not enough in broth)
- 60 g Grana Padano
- 20 g butter
Preparation
Chop the asparagus, shallot, and garlic.
In a pan, melt the butter and sauté the shallot and garlic until fragrant.
Add the risotto rice and toast it for a few minutes.
Pour in the white wine and cook until absorbed.
Gradually add the broth, stirring constantly, until the rice is creamy and al dente.
Add the chopped asparagus and cook until tender.
Stir in the Grana Padano cheese, season with salt and pepper to taste, and serve.
