I am trying to detox myself a bit and combine this idea with a good general rule: use seasonal vegetables and fruits. So this is asparagus time, that means I’m cooking them once more.
For a change, though, I’m combining them with some nut fruit… and enjoy the beauty of this new rendition of “In the pines” by Delaney Davidson
Previous versions of risotto agli asparagi, listed here for you:
- Asparagus, lemon and almonds
- Asparagus, baked ham, parmesan and almonds
- Classic Asparagus and parmigiano-Reggiano
Risotto asparagi e frutta secca
butter * burro
onion (shallot) * scalogno
rice * riso
broth * brodo
asparagus * asparagi
cheese: Asiago (cubes)
almonds slices * mandorle a fette
pine nuts * pinoli
peanuts * noccioline
walnuts * noci
Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Brown
the rice then add the broth slowly and blend *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Aggiungete il riso e tiratelo a cottura con il brodo.
Chop the nut fruits as you like. * Tritate i pinoli e la frutta secca come preferite
When the rice is almost done, add the asparagus, the nuts and lastly the cheese . Quando il riso è quasi cotto, aggiungete la crema di asparagi, le noci e noccioline e infine il formaggio.
Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and vitamin C, and thiamine. Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables for its ability to reduce the effect of cell-damaging free radicals.
Packed with antioxidant and anti-inflammatory properties, asparagus has been used as a medicinal vegetable for 2,500 years. The list of asparagus nutritional benefits is long, for it helps your heart, digestion, bones and even cells.