Another classic of the Italian cuisine: Risotto with asparagus is made according to Italian tradition with Carnaroli rice and green asparagus.

Preparation: bring to a boil 3 cups of water with two tablespoons of extra virgin oil. Stir in the content of the package, cover and simmer until the water is completely absorbed. Alternatively cook this one-pot risotto as a traditional risotto, gradually adding water or broth during cooking until desired texture is reached.

Suggestions: add 1 tbsp of butter, 4 tbsp of grated Parmesan cheese and some parsley just before serving. For a creamier risotto, add 2 or more tbsp of your favorite grated cheese or some cream/butter once cooked.

Wine-paring: Genazzano Bianco DOC or light bodied white wine.

Ingredients: Carnaroli rice, asparagus, leek, aromatic herbs, vegetal broth without glutamate.