Risotto with Asparagus and Speck

Name: Risotto with Asparagus and Speck
Yield: Serves 2 servings
Ingredients: 3/4 cup Carnaroli rice (160 grams); Vegetable broth, as needed, for cooking the risotto; Small bunch of asparagus; 3 slices speck, cut into strips; Salt, to taste; 3 1/2 tablespoons butter (50 grams); Grated Parmesan cheese, to taste

Rosannafoschi @cook_15061923

When northern flavors like speck meet southern ingredients like asparagus, you get a delicious risotto.

Rosannafoschi @cook_15061923

When northern flavors like speck meet southern ingredients like asparagus, you get a delicious risotto.

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Ingredients

Serves 2 servings

3/4 cupCarnaroli rice (160 grams)
Vegetable broth, as needed, for cooking the risotto
Small bunch of asparagus
3 slicesspeck, cut into strips
Salt, to taste
3 1/2 tablespoonsbutter (50 grams)
Grated Parmesan cheese, to taste

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Steps

1

Wash the asparagus thoroughly. Cut off the tips and slice the stalks up to the point where they are still tender. Boil them in lightly salted vegetable broth.
2

In a saucepan, melt half the butter. Toast the rice, then start adding the hot broth and asparagus. Add the speck strips. Gradually add more broth as it evaporates and the rice cooks.
3

When the rice is cooked, remove from heat and stir in the remaining butter and grated Parmesan cheese. Plate and serve.