Seasonal recipes: how to make asaparagus risotto and Spring spaghetti

The triumphant market stalls are full of delights, with many delicious vegetables that can convert even the most convinced carnivores. Here are two recipes to make this Spring with the best seasonal products.

Seasonal recipes

Ingredients

Asparagus risotto

350 g rice

800 g asparagus

1 l broth

2 tablespoons of extra virgin olive oil

Butter

1 onion

½ glass of white wine

Parmigiano

Salt

Clean the asparagus and chop the onion. Pour some extra virgin olive oil in a pan and stir-fry the onion, then add the asparagus and cover with a lid. If necessary, add a few tablespoons of hot water. Let the asparagus cook for ten minutes, then add the rice and pour over some white wine and reduce. Add the broth until the rice is nicely cooked. Add butter and Parmigiano, then serve the risotto.

Spring spaghetti

Ingredients

400 g spaghetti

3 artichokes

Chard

200 g peas

300 g asparagus

4 spring onions

50 g ham

Lemon juice (1/2 lemon)

3 tablespoons of extra virgin olive oil

Parmigiano

Salt

Black pepper

Clean the asparagus and boil them in hot water for a few minutes. Chop the artichokes, chard and cut the ham into stripes, chop the spring onions and let them cook for a few minutes together with the ham in a pan with olive oil. add artichockes, peas, chard and asparagus, mix well and season to taste. Cook for about 20 minutes, then cook the spaghetti and season with the vegetables. Add some grated cheese on top and serve.