TIPOLOGY of food to reuse: Parmesan Risotto

CATEGORY of dish: starter

INGREDIENTS:

• 80 g of risotto
• 6 asparagus
• 40g of cooking cream
• vegetable broth (as much as needed)

PROCEDURE:

Cut the asparagus tips and skin the trunks.

Parboil the tips and the trunks of the asparagus in boiling water for 5 minutes, drain and cool in cold water to preserve their bright colour.

Cook the rice for 5 minutes in a casserole at low heat with the cooking cream, vegetable broth and the asparagus trunks which have been blended beforehand.

Now pour the rice in baking flan moulds, put them in the oven at 170° and bake for 7-8 minutes.

Put the asparagus tips in the oven grill (5 minutes for each side) to brown.

Serve each flan with 2-3 asparagus tips on top

WEIN : Pinot grigio DOC Grave del Friuli

ALLERGENS:

• Gluten
• dairy product