Risotto with broccoli and prawns - Copy

Recipe for 4 people:

400 g Bresaola

1 bunch of green asparagus

2 Artichokes

1 cooked potato

Nuts and lemon decorations

High quality extra virgin olive oil

salt and pepper

Preparation:

For the asparagus :

1. Cut the asparagus into slices

2. Brown the asparagus in extra virgin olive oil with a little water

3. When the water has evaporated, season with salt and pepper.

For the potatoes:

1. boil the potatoes in water

2. Cut into cubes

3. Fry in oil and season with salt, pepper and turmeric

for the artichokes:

1. Remove the outer leaves and cut the top of the artichoke

2. Cut into discs and brown for 10 minutes in a pan with oil, season with salt, pepper and turmeric