Asparagus and zucchini risotto

This asparagus and zucchini risotto is a classic of Italian cuisine, one of the most common ways of cooking rice in Italy.

It is a recipe with ingredients that are easy to find, just like its preparation. The exquisite buds of asparagus make it a luxury vegetable, with an appreciated flavor and texture, with the softness of zucchini that also accompanies it.

We can find asparagus all year round in the market, whether fresh or frozen, the recipe will be equally successful, given the high quality of the frozen vegetables that are refrigerated right at the time of harvesting.

Perfect as a first course, for any day of the week or for a festive meal.

Ingredients: 4 people

• 250 g of arborio rice
• 1 bunch of green asparagus
• 1⁄2 zucchini
• 1 onion
• 100 ml white wine
• 1 l of vegetable broth
• Olive oil
• Butter
• Salt
• Parmesan cheese to taste

1. Wash the asparagus, remove the hardest part and cut into small slices, reserving the tips.
2. Chop the onion finely and the zucchini into small cubes.
3. Heat the Magma low saucepan with a knob of butter, a little oil and sauté the onion for about 10 minutes over medium heat.
4. Add the asparagus, the yolks and the zucchini cubes, sauté everything for about 5-7 minutes over medium heat.
5. Heat the broth.
6. Add the rice and let it cook for a couple of minutes, add the wine, let the alcohol evaporate.
7. Gradually add the hot broth while stirring, when the rice absorbs it, add more broth to continue cooking. You have to taste the rice to see how cooked it is, the approximate time would be between 17 and 20 minutes.
8. When the rice is almost cooked, add a little more butter and Parmesan cheese, which will give the risotto a great flavor.
9. Mix very well so that the rice is very creamy and we can add a little lemon zest as a final touch.