Risotto served with a cream of asparagus and Cantabrian anchovy sauce
20 mins preparation
Low
Ingredients | Serves 1
Preparation method
-
Put water in a saucepan with vegetable stock granules, on average, 15g per litre of water.
In a saucepan, toast the rice and add the stock directly and simmer for 15/16 minutes. Five minutes before the end of cooking time, add the creamed asparagus.
Remove the saucepan from the heat and vigorously stir in the butter, Parmesan cheese and parsley.
Arrange the risotto on a plate, use a spoon to place the stracciatella cheese in the centre of the risotto and garnish to taste with the Cantabrian anchovies, toasted almonds and a few salad greens.
Prepared with ROBO products
Altre deliziose idee per te
2 hours + 40 mins preparation
Robo 1938
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
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