Mixed Grains and Asparagus, Risotto-Style Recipe
Mixed Grains and Asparagus, Risotto-Style
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

Serve this dish with some slices of raw Italian ham (Parma or Aosta).
You can make the tuiles in a "cigarette" shape by wrapping them around a wooden spoon handle and letting them harden.

Our intake of carbohydrates should represent at least 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to the balance of each meal. 

for 4 servings

- 165 g (6 oz.) Tipiak gourmet grains or couscous
- 100 g (3 1/2 oz.) white Chianti
- 400 ml (1 cup + 5 oz.) boiling water
- 20 green asparagus spears
- butter
- grated Parmesan
  1. Prepare the Parmesan tuiles: in a preheated skillet, melt a spoonful of Parmesan. Brown on both sides, then remove from the pan until cooled and hardened.
  2. Melt a little butter in a sauté pan then add the grains. Mix to coat, then add the boiling water and white wine. Cook at a gentle simmer until the liquid has been completely absorbed.
  3. Once the grains are ready, add a few spoonfuls of grated Parmesan and mix well.
  4. Place the asparagus on top to cook for a few moments.
  5. Serve with the Parmesan tuiles as garnish.

Tocai Friulano (white) or white Chianti

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