Fregola Sarda Risotto with Asparagus and Gorgonzola Cheese

For the Fregola Sarda risotto with asparagus and Gorgonzola, first heat the olive oil in a saucepan, sauté the shallots and garlic until colorless, add the Fregola Sarda and sauté lightly. Deglaze with white wine and let it boil down. Pour in stock, let it boil away, repeat this process until the pasta is cooked al dente. Then add Parmesan cheese and butter, season with salt and pepper and mix in the chives.

Sauté the wild asparagus briefly in a frying pan and season with salt and pepper. Arrange the risotto in a deep dish or pasta bowl, arrange the wild asparagus on top and sprinkle with crumbled Gorgonzola and sage leaves. Serve Fregola Sarda risotto with asparagus and Gorgonzola.

Preparation Tip:

If you can't get wild asparagus for the Fregola Sarda Risotto with Asparagus and Gorgonzola, you can also use ordinary asparagus.

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