Broken wheat Risotto with Buffalo Ricotta and asparagus Tips
Instructions
Toast the corn in a saucepan with oil and chopped onion, then add the broth and cook with wine, salt and pepper as a risotto.
Stir in the ricotta and Parmesan cheese.
Decorate with previously boiled asparagus tips.
Ingredients and dosing for 4 persons
- 150 g of precooked wheat
- 100 g of ricotta di bufala
- White wine
- Vegetable broth
- 50 g of grana
- 10 asparagus
- Olive oil
- Salt
- Pepper