Spring risotto with asparagus and zucchini, the seasonal recipe
You won't be able to say no to our risotto with asparagus and courgettes: a light but creamy and tasty first course at the right point. Risotto with
Ingredients
- Wash and finely chop the onion
- trim and wash the zucchini and then cut it into cubes
- Clean the asparagus by removing the tough stem by hand, then slice into rounds
- hot vegetable broth
- sweet bacon
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