Recipe · Veneto · Treviso
Risotto de sparasi
risotto with Badoere asparagus, sparasi in dialect, from the recipe of the Consortium of white and green asparagus of Badoere IGP: the asparagus cooked for a quarter of an hour with the soffritto and a little tomato, then the rice cooked through with broth and finished with butter and parmesan
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- brown the chopped vegetables in 40 g of butter
- add the tender part of the asparagus, broken into pieces, and the tomatoes cut into chunks
- pour in a ladle of broth and leave to cook for 15 minutes
- add the rice and cook it through, pouring in broth from time to time, and salting if needed
- stir in the remaining butter and the grated parmesan, and serve
