Risotto with asparagus and almonds | Carlo Florence chef

Ingredients

• 320 g of rice
• 250 g of asparagus
• 40 g of butter
• 1/2 onion
• 1 dl of white wine
• 1 liter of vegetable broth
• 20 g of grated Parmesan cheese
• some peeled almonds
• Wash the asparagus, then cook them quickly in boiling salted water.
• Cut them into washers, leaving the tips that you will keep separate whole.
• Sautee the asparagus tips quickly in a small pan with butter (or oil for a healthier choice)
• Slice thinly the almonds and dry roast them in a pan without burning.
• Once the risotto is ready switch off the fire and stir with the remaining butter and grated Parmesan.
• Serve the risotto topping with the asparagus tips and roasted almonds.
• First courses