Risotto with asparagus
I noticed that here in South Africa asparagus are not used much. I love them and I propose this simple recipe
320 g Carnaroli rice
300 g of asparagus
½ cup dry white wine
abundant vegetable broth
60 g of butter
20 g of grated Parmesan cheese
Clean the asparagus, set aside the tips and coarsely chop the tender part of the stem. Chop the shallots, fry in butter, then add the chopped asparagus and let them season for a couple of minutes.
Add the rice, brown it on a high flame and blended with the wine, let it evaporate, then pour a ladle of broth and continue to cook and combine the broth as necessary and stirring.
Blanch the asparagus tips for 3-4 minutes in boiling salted water and drain.
At the end sprinkle with Parmesan cheese and cook for a few moments. Spread the risotto on plates and garnish with asparagus tips, cut in half.
Curative properties and benefits
Because of their high potassium content, the asparagus represent a very useful food for the heart and muscles in general worthy of consideration due to their diuretic effect of the very high ratio potassium / nitrogen and asparagine, which moreover is responsible for the strong pungent odor. Asparagus is also low calorie and provide a balanced amount of vitamins and minerals to the body and are essential to the proper functioning of the nervous system and heart.
Like almost all natural plants, asparagus have healing properties, it is recommended for the treatment of rheumatic diseases and urinary problems.
The roots of asparagus are used to provide benefit to the suffering of the heart, eliminating the water that accumulates in various tissues because of the weak of heart. The best method for recruiting asparagus in order to enhance its diuretic properties is the decoction.