Greedy risotto 

Actually I call this dish "greedy risotto"... This risotto with spinach and mushrooms accompanied by roasted asparagus is spectacular... a creamy delicacy with a velvety taste! 

This recipe was born in Sardinia but I am not talking about local cuisine: its flavor is certainly international and makes it one of the most refined dishes to be easily prepared at home. With the fresh and delicious taste of lobster, this risotto is a recipe that fits perfectly to all lovers of shellfish and also to those looking for a slightly more refined preparation. A first course of fish certainly elegant, ideal for gallant evenings. You can enjoy this risotto both hot and cold, served accompanied with a good glass of white wine. There is something spectacular about a well-made risotto. This risotto recipe is the basis of many other variations and a perfect risotto to start if you are new to the risotto method! It's creamy, cheesy and incredibly delicious. Moreover, it is not at all difficult to achieve!

Ingredients

140 gr rice

4 asparagus

200 gr mixed mushrooms with frozen porcini mushrooms (or fresh to taste)

Knorr mushroom nut

Shallot

Salt and pepper to taste

Extra virgin olive oil

1 knob of butter

Parmesan 4 spoons

Parsley

Water 500 ml

Instructions

Let's start by cleaning the asparagus, cutting them into slices of the stems and keeping the tips whole. Then take a casserole or pan and sauté with extra virgin olive oil and shallots. Once fried add the asparagus and mushrooms and brown about ten minutes turning them. Then add the rice and toast. Once the rice is toasted, add the broth previously prepared with the Knorr mushroom cube and incorporate little by little, adding a little salt and pepper. When it dries add more broth. More or less the risotto will cook in about 17 minutes, when the risotto will be ready turn it off two minutes before and make the creaming with the knob of butter, parmesan and parsley and you are ready to serve it.