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Le ricette di Pierre

RISO CON ASPARAGI

Ingredienti:
Dosi per 4:
450 g asparagi surgelati
1 mazzetto rucola opzionale
50 g parmigiano grattugiato
50 g Fontina a dadini
3 cucchiai panna
3 cucchiai olio
sale
300 g riso
6 dl brodo di verdure
1 cipolla tritata
1 noce burro

Lessare gli asparagi e frullarli con la panna, unire parmigiano, sale e tenere il composto in caldo. Stufare la cipolla con olio e brodo, unire il riso e, poco dopo, il brodo bollente. Mescolare, coprire e cuocere in forno caldo a 200oC per 15'. Mantecare il riso con il burro, incorporarvi la crema agli asparagi, la Fontina, la rucola tagliuzzata (se piace) e servire.

Provenienza: RAI Televideo 22/03/1995

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