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Sunday, September 30, 2012

Risotto and Asparagus

Preparation Time: 40 minutes
Cooking Time: 17 min. + 3 min. oven off
4 Servings
MW function(C-O: Medium, C-HI: Maximum, C-Lo: Minimum)


  • 400 gr. rice (fino or superfino)
  • 800 gr. medium size asparagus
  • 80 gr. bacon
  • 30 gr. parsley
  • 1 medium size onion
  • 1 garlic clove
  • 1 ripe tomato
  • 20 gr. butter
  • 1/2 glass white dry wine
  • olive oil
  • 1 stock cube
  • grated parmesan cheese
  • salt
  • pepper
  1. Wash the asparagus, cut off the hard part, chop them in pieces 3 cm. long. 
  2. Mince bacon, onion, clean parsley and garlic, put mixture in a casserole, add 2 tablespoons of oil; stir, cover the pan and put it in the oven at maximum heat for 5 minutes.
  3. After 2 minutes add the asparagus, chop tomato onto it, after having peeled and seeded it. Add little salt and pepper, stir and keep on cooking.
  4. Add rice to the mixture; pour in it 650 ml of boiling water in which have dissolved the stock cube. Stir and continue cooking, still at maximum heat for 12 minutes. After 5 minutes cover the casserole and keep on cooking, stirring three or four times.
  5. After cooking time, add butter in pieces, a pinch of pepper and two tablespoons of grated parmesan. Let rice stand in the oven switched off for 3 minutes, then serve with more parmesan cheese. 

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