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Mushroom and asparagus risotto is a creamy and flavorful first course, perfect for welcoming spring. The combination of cultivated mushrooms and frozen asparagus creates a mix of delicate yet distinctive flavors, enriched by the unique taste of raw ham and grated Parmigiano cheese. A dish that wins over lovers of authentic flavors and Italian cuisine.
Brown the chopped onion, asparagus tips, sliced mushrooms, and diced tomato in half of the butter
Salt, add the rice, brown for another two minutes, then cook by adding the broth little by little
Stir in the remaining butter and the grated cheese
Pan
Saucepan
Ladle
Store in the refrigerator for a maximum of 2 days
Italia, Lombardia
| Energy (kcal) | 180.99 |
| Carbohydrates (g) | 24.33 |
| of which sugars (g) | 2.41 |
| Fat (g) | 7.69 |
| of which saturates (g) | 4.47 |
| Protein (g) | 4.59 |
| Fibre (g) | 1.06 |
| Salt (g) | 0.06 |
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