Parsaa Gremolatalla
recipe

A delicious dish featuring grilled asparagus topped with a vibrant gremolata, served over creamy risotto.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- Young asparagus
- Olive oil
- Salt
- Black pepper
- Lemon zest (for gremolata)
- Garlic (for gremolata)
- Parsley (for gremolata)
- Risotto rice
- Water or vegetable broth
- Cheese (e.g., Parmesan)
Instructions:
1. Prepare the asparagus: Wash thoroughly and trim the woody ends.
2. Grill, sauté, or roast the asparagus in olive oil, salt, and black pepper until tender and nicely colored.
3. Make the gremolata: Finely chop the parsley and garlic, then grate the lemon zest into a bowl.
4. Mix the gremolata ingredients together and season with salt.
5. Cook the risotto: Heat water or vegetable broth. Add the risotto rice and stir continuously until the rice is al dente. Incorporate cheese into the mixture.
6. Serve the grilled asparagus topped with gremolata over the risotto.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 4g
Sugar: 2g

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