Orzotto with asparagus and peas
Instructions
Wilt gently in olive oil chopped shallots; Add peas and blanched asparagus chunks in vegetable broth for 5 minutes; Add salt to taste and keep aside.
Toast barley in a little oil, Deglaze with the wine and add the sauce with vegetables and broth.
Cook for 15 minutes.
Turn off the heat and stir in butter and grated cheese.
Ingredients and dosing for 4 persons
- 4 ladles of barley precotto
- Vegetable broth
- 1 bunch of wild asparagus
- Olive oil extra virgin
- 1 ladle of shelled peas
- 1 shallot
- White wine
- Grana
- 1 walnut butter
- Unrefined sea salt