A gourmet detox dish: Risotto with asparagus and dry roasted almonds…a diet with a style

Ingredients

• 320 g of rice
• 250 g of asparagus
• 40 g of butter
• 1/2 onion
• 1 dl of white wine
• 1 liter of vegetable broth
• 20 g of grated Parmesan cheese
• some peeled almonds

Directions

1. Wash the asparagus, then cook them quickly in boiling salted water.
2. Cut them into washers, leaving the tips that you will keep separate whole.
3. Let the sliced onion wither into a saucepan with a little EVO; add the asparagus slices first, browning them for 2 minutes, then toast the rice; wet it with the wine and, when the latter has evaporated, cook, pouring the boiling broth, one ladle at a time.
4. Sautee the asparagus tips quickly in a small pan with butter (or oil for a healthier choice)
5. Slice thinly the almonds and dry roast them in a pan without burning.
6. Once the risotto is ready switch off the fire and stir with the remaining butter and grated Parmesan.
7. Serve the risotto topping with the asparagus tips and roasted almonds.