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Risotto with asparagus and turmeric

First courses

Risotto with asparagus and turmeric

Author: Guido Boschetti



Total time:

0 min



200 g of Tipico IT’s Carnaroli Rice
100 g of Fresh asparagus
1 Spring onion
1 tsp of Turmeric in powder
100 g of Tipico IT’s Granetta di vacca
500 ml of Vegetal broth
1/2 Glass of wine
4 tbsp of Tipico IT’s Extra virgin olive oil
Black pepper



In order to prepare your risotto, firstly start by cleaning the asparagus and removing the final parts of the stems, that is to say those harder and woody. Cut them into pieces keeping intact the points.


Now bring to boil the vegetal broth and meanwhile cook the asparagus for 5 minutes. Then, collect them with a spatula and keep them aside.


Now, chop finely an onion and put it in a pan with some extra virgin olive oil. When it starts to bown, add the rice and let it toast for 5 minutes, mixing often and then add some salt.


Subsequently, pour some white wine, turn the heat on and let it evaporate. Once the wine will be evaporated, put a teaspoon of turmeric in powder in the vegetal broth and let it melt mixing well.


Cook your risotto pouring a ladle of broth at a time in the rice. When the broth is dried, pour another ladle of it.


When there are 5 minutes to the end of the cooking, add the asparagus, keeping aside their points and mix well.


Let the broth dry and add some Granetta di vacca, mixing well.


Now, serve your risotto with asparagus and turmeric still hot, by garnishing it with the kept aside asparagus points and add some Granetta di vacca.


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