Asparagus and guanciale risotto

Asparagus and guanciale risotto is a really tasty dish, different from the usual, but once put in the mouth the first bite is an almost mystical experience.

The other day I was at my greengrocer and he gave me a bunch of asparagus, immediately I thought of making a risotto, but the idea of doing it like everyone bored me, so I started thinking.

The next day I went to the butcher and my eye fell on the pillow and here I found the ingredient to make my risotto special!

It was the first time I made it this way, and, well, it was a success.

Discover all my first courses.

The Licious Recipes - Asparagus and guanciale risotto
Asparagus and guanciale risotto
  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time30 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian
  • SeasonalitySpring, Summer

Ingredients

5.3 ounces asparagus
4.2 ounces rice
3.5 ounces guanciale
q.s. ice
q.s. water

Tools

2 Pans
Saucepan
Chopping Board
Knife
Wooden Spoon
Bowl

Steps

▪ Fill the pan with water and bring to a boil.

▪ In the meantime, cut the pillow into pieces and put it in a pan.

▪ Cut the tips of the asparagus and set them aside, the rest, remove the hard part, cut it into pieces and cook with the pillow.

▪ In the other pan, toast the rice.

▪ When the water boils, put in a little salt and the tips of the asparagus, cook for about ten minutes or until they are soft.

▪ Add a little water at a time to the rice and add it only when the previous one is absorbed.

▪ Fill the bowl with water and ice and put the tips of the cooked asparagus, this way you stop cooking and keep the color.

▪ When the risotto is almost ready add the asparagus and the pillow.

▪ While the last cooking heats the tips in the pillow pan at low temperature.

▪ Serve risotto and add the tips as a garnish.

▪Asparagus and guanciale risotto is ready!

▪ Enjoy! 

The Licious Recipes
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