Rice with salami paste and asparagus

A fantastic risotto, very tasty, simple to make…and then to think that asparagus has the function of purifying the blood!! wow…a beneficial and delicious dish I would say 🙂

Let’s start by cutting the asparagus, personally I cut them while they are still joined with the elastic, it is easier to cut them. After having eliminated almost the external part, the white one of the asparagus, I cut the asparagus into small pieces, the smaller they are the quicker they cook and they blend in more with the risotto. Then place them in a pasta cutter and rinse thoroughly under running water. Now let’s make the onion sauté, placing the chopped onion in a pan with a drizzle of extra virgin olive oil.

When the onion is a little golden, add the salami paste, mix and cook for a few minutes. When the salami has browned a little, add the pieces of asparagus. Cover with a coerchi and cook the asparagus in the salami paste for about 10 minutes, add a little salt and pepper and mix occasionally. Bring the broth (vegetable cubes and water) to the boil in a saucepan.

When the asparagus is tender, add the rice and vegetable broth. Cook for the cooking time indicated for your rice, if it is not boiled it is sufficient to add a little white wine. At the end of cooking turn off the heat and add a few cubes of butter and parmesan to taste. Mix and serve!

Buon Appetito!!