TOMATO RISOTTO WITH ASPARAGUS, GORGONZOLA, HAM AND FRESH BASIL
Preparation time
10 min
Cooking time
30 min
Dietary preference
Meat
Difficulty
Easy
Region
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 basil and let the rice absorb the moisture and cook for about 20 minutes. 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.
Translated with DeepL.com (free version)
Ingredients
1 onion
400 g fresh green asparagus
3 tbsp Bertolli olive oil classico
350 g risotto rice
1 l chicken stock from tablet
Bertolli Basil Pasta Sauce in pouch 460 g
55 g raw ham
75 g g gorgonzola
3 tbsp chopped basil
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