{"id":3245,"date":"2011-06-01T22:33:34","date_gmt":"2011-06-01T20:33:34","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2011\/06\/01\/risotto-con-asparagi-e-noci\/"},"modified":"2011-06-01T22:33:34","modified_gmt":"2011-06-01T20:33:34","slug":"risotto-con-asparagi-e-noci","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/risotto-con-asparagi-e-noci\/","title":{"rendered":"Risotto with asparagus and walnuts"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Risotto with asparagus and walnuts<\/strong>
\n(serves 4)<\/p>\n

1 tablespoon (15 gr.) unsalted butter
\n4 tablespoons extravergin olive oil
\n2 shallots, finely chopped
\n2 cups (350 gr.) Arborio Rice \u2013 for risotto
\n10 tablespoons (150 ml.) white wine
\n1.5 liters (1,5 l.) vegetable broth
\n7.05 ounces (200 gr.) thin asparagus, trimmed
\n2.1 ounces (60 gr.) chopped walnuts
\nsalt
\npepper
\ngrated rind from 1 lemon
\nlemon zest to garnish<\/p>\n

Trim the asparagus and cut into pieces about 1.57- 2 inches (4cm \u2013 5 cm.).
\nIn a large saucepan saut\u00e9 the shallots with the olive oil and butter for about 2 to 3 minutes. Add
\nthe rice and stirring, toast it over medium heat. Sprinkle with wine, bring to a boil and cook until absorbed. Gradually pour in the broth, stir frequently, adding more as each previous amount is absorbed. After 10 minutes, add the asparagus, cook, pourring more broth if necessary. Add walnuts, the grated rind and season with salt and pepper. Serve and garnish with lemon zest.<\/p>\n","protected":false},"excerpt":{"rendered":"

Risotto with asparagus and walnuts (serves 4) 1 tablespoon (15 gr.) unsalted butter 4 tablespoons extravergin olive oil 2 shallots, finely chopped 2 cups (350 gr.) Arborio Rice \u2013 for risotto 10 tablespoons (150 ml.) white wine 1.5 liters (1,5 l.) vegetable broth 7.05 ounces (200 gr.) thin asparagus, trimmed 2.1 ounces (60 gr.) chopped […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[50],"tags":[782,783,844,1129,1130,849],"class_list":["post-3245","post","type-post","status-publish","format-standard","hentry","category-pasticceria","tag-asparagi","tag-asparagus","tag-noci","tag-risotto-con-asparagi-e-noci","tag-risotto-with-asparagus-and-walnuts","tag-walnuts"],"yoast_head":"\nRisotto with asparagus and walnuts • Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/en\/risotto-con-asparagi-e-noci\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto with asparagus and walnuts • Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Risotto with asparagus and walnuts (serves 4) 1 tablespoon (15 gr.) unsalted butter 4 tablespoons extravergin olive oil 2 shallots, finely chopped 2 cups (350 gr.) 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