Tomato risotto with asparagus, gorgonzola, ham and fresh basil
Preparation time
10 min
Cooking time
30 min
Dietary preference
Meat
Difficulty
Normal
Region
Lombardia
Servings
4
In this recipe
Preparation method
- Peel and chop the onion. Cut the asparagus into diagonal pieces. Heat the Bertolli olive oil in a pan and fry the onion and asparagus for 3 minutes on low heat. Add the risotto and fry for 2 minutes, stirring constantly. The rice must not brown!
- Pour in the stock and the Bertolli pasta sauce Basilico and let the rice absorb the moisture and cook for about 20 minutes on low heat. Stir the risotto regularly.
- Meanwhile, cut the raw ham into strips and crumble the gorgonzola. Stir the ham and gorgonzola into the risotto. If necessary, season the dish further with some salt, freshly ground black pepper and an extra dash of olive oil.
- Spoon the tomato risotto into 2 preheated, deep plates and sprinkle the basil on top.
Ingredients
- 1 onion
- 400 g fresh green asparagus
- 3 tbsp Bertolli olive oil classico
- 350 g risotto rice
- 1 l chicken stock from tablet
- 1 Bertolli Basilico pasta sauce in bag of 500 g
- 55 g raw ham
- 75 g g gorgonzola
- 3 tbsp chopped basil
View the nutritional value
| Energy | 614 kJ (157 kcal) |
| Protein | 17,3 g |
| Carbohydrates | 80,3 g |
| Sugar | 8,2 g |
| Fibre | 5,1 g |
| Fat | 24,1 g |
| Saturated fat | 6,7 g |
| Salt | 1,95 g |
