Risotto asparagus and swordfish
Risotto with asparagus and swordfish
When spring comes, the hunt for asparagus begins in the Italian countryside. This gift of nature creates a competition for those who can collect more. Of course I’m talking about wild asparagus, lazy people can go to the supermarket. In any case, it is, in any way prepared, a tasty and healthy ingredient. Asparagus has diuretic and antioxidant properties, but it also contains substances that are useful to the body, such as folic acid, fibre, asparagus, vitamins A, B, C, phosphorus, calcium and potassium.
40
minutes
3 people
INGREDIENTS
- One bunch of asparagus
- 1 onion
- 1 fillet of swordfish
- 300 gram carnaroli rice
- White wine
- Mint
- Salt
- Extra vergine olive oil
Stock for the risotto:
- carrots
- celery
- onion
(one vegetable stock cube)
Preparation of the stock: add the washed and peeled vegetables (or the stock cube) in a litre of water and bring to the boil.
Chop the onions finely and put them in a high pan with extra virgin olive oil.
When they are golden brown, add the boiled asparagus.
A trick for optimal cooking of the asparagus is dip them in the water, so that the top tips are steamed and only the harder base is boiled in boiling water.
Meanwhile, fillet the swordfish and add it to the asparagus and onions.
Once the fish is cooked, add the rice and blend it with white wine.
Little by little, (always stir) add the broth.
Add the mint and a drizzle of raw oil, we use Zollo Oil.
Enjoy your meal!
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