Pasta and asparagus risotto Recipe
Recipe Ingredients for Pasta and asparagus risotto
| Amount | Ingredient |
|---|---|
| 400 grams | Noodles in Rewisform (eg Risoni) |
| Salt | |
| 250 grams | green asparagus |
| 3 pc | Shallots |
| 200 grams | Ceps |
| 1 Zw | Rosemary |
| 1 pc | Garlic (unpeeled) |
| 100 grams | Salami |
| 2 tbsp | Olive oil |
| 150 ml | White wine |
| 250 ml | Vegetable broth |
| black pepper | |
| 1 1 / 2 tbsp | cold butter |
| 60 g | Pecorino |
Pasta and asparagus risotto Recipe Directions
Editor's note: Outside of the mushroom season, porcini mushrooms are a good alternative.
Cook the pasta according to package instructions in salted water until very al dente. Only the lower third of the asparagus, peel, trim the ends. Wash asparagus and cut into slices. The Shas Lotten peel and cut into cubes. Clean the mushrooms, wipe dry and cut into slices. Rosemary Wash and shake dry. Press on the garlic. The salami into strips.
The sauté shallots in 1 tablespoon olive oil and deglaze with white wine. The broth, garlic, asparagus slices and add the rosemary and bring to a boil. Add the pasta and finish cooking. If necessary, add a little broth.
The mushrooms in 1 tablespoon olive oil in a frying pan brown, season with salt and pepper. The butter and pecorino risotto to give us anything until creamy. Season with salt and pepper and add the salami strips, sprinkle with pecorino. Distribute the mushrooms to the risotto. Serve immediately.
