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Risotto with asparagus and onion of Giarratana

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Recipe for 4 people

 

INGREDIENTS:

320 g rice

200 g fresh asparagus

vegetable broth

90 g Onion of Giarratana Fagone

1/2 Carrot

1/2 glass of white wine

grated Parmesan cheese

extra virgin olive oil

 

INSTRUCTIONS

Pour extra virgin olive oil, Onion of Giarratana Fagone, 1/2 chopped carrot and 200 g of fresh asparagus into small pieces in a pan, cook over low heat for about 2 minutes;

Add 320 g of rice and blend with 1/2 glass of white wine by continuing to cook over low heat;

gradually add the vegetable broth until cooked.

plant the portions of rice for four people, and garnish, if you wish, with grated Parmesan.

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