Ideal for a nice picnic or tasty snack.approx. 25 minutes
400 g green asparagus
200 g HANDL TYROL Tiroler Speck PGI Loin
250 g risotto rice (round grain acquarello)
2 medium shallots
1 tbsp oil
150 ml dry white wine
750 ml vegetable stock
50 g parmesan
Chopped parsley to garnish
- Peel the shallots and dice finely. Wash and peel the asparagus and chop off the woody ends. Heat oil in a flat pan, add onions and cook until translucent.
- Add the rice, braise briefly and then top up with white wine. Allow to simmer for approx. 20 minutes, stirring occasionally, and top up occasionally with hot vegetable stock.
- Meanwhile, roughly chop the asparagus. Add the asparagus approx. 5 minutes before the end of cooking time. Grate the cheese and add the parmesan as soon as the rice is ready. Season with salt and pepper.
- Cut Tiroler Speck PGI Loin into fine slices and lightly fry in a pan. Serve the risotto on plates and garnish with parmesan and Tiroler Speck PGI Loin.
Spring time = time for asparagus
Asparagus is a delightfully light spring vegetable with many vitamins and important nutrients that can be preparies and many different ways. Especially our Tyrolean air-dried Ham or the Tiroler Speck PGI match the fresh taste of asparagus in a perfect way.Asparagus Season
Asparagus the traditional way: served with fine roast ham (Bauernbraten) and potatoes.approx. 40 minutes
A dish like a mild summer evening! The sweetness of the figs combined with the spice of Loin Ham and Gorgonzola.approx. 20 minutes