Asparagus Risotto with artichoke paté

Asparagus Risotto with artichoke paté

(1) In a pan heat up 3 tablespoons of extra virgin olive, add the chopped asparagus and cook them for 5 minutes adding salt and pepper.

(2) Toss in the risotto and toast it for one or two minutes.

(3) Add a glass of white wine and stir until evaporated. Cook for 15-18 minutes, stirring and adding small amounts of water (or stock) during the cooking.

(4) Reduce the heat and add  tablespoons of artichoke paté. To make it even richer add a knob of butter. Stir it for one minute to allow the pesto and the butter to amalgamate with the rice.

(5) Remove the risotto from the fire, add a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese and serve while piping hot.

Buon appetito!

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