Recipe for women's day: risotto mimosa — Primecook - Pentole Antiaderenti di Alta Qualità Skip to content
made in italy

Free Shipping in Italy From 90 € Delivery in 24/48 hours.

Ricetta per la festa della donna: risotto mimosa

Recipe for women's day: risotto mimosa

The 8th of March is almost here: a new splendid day entirely dedicated to women is approaching!

After illustrating step by step the original mimosa cake recipe, this time we suggest a main course with a guaranteed wow effect and very simple to prepare, even by a man not used to cooking: risotto mimosa!

With its beautiful yellow and green shades, are you ready to amaze your partner and express all your love for her while enjoying a nice glass of wine?

Mimosa risotto recipe: ingredients for 2 people

  • 180 grams of rice
  • 250 g of asparagus tips (half a bunch)
  • 2 eggs
  • 500 ml vegetable broth
  • 1 shallot
  • 1 cup white wine
  • 1 knob of butter
  • parmesan cheese to taste
  • salt to taste
  • black pepper to taste
  • extra virgin olive oil to taste


Place the eggs in a saucepan with boiling water and cook for 7 minutes. Once cooked, blanch the eggs under running cold water, crumble the yolk and slice the egg white, which we will use to garnish the dish.

Separate the asparagus tips from the stems and cook for 8 - 10 minutes, possibly steaming. Alternatively, boil. After cooking, set aside a few tips to garnish the dish with; blend the remaining tips until they form a creamy mixture, and keep aside.

In the meantime, start preparing the risotto by boiling 500 ml of vegetable broth. In a low non-stick pan, sprinkle a drizzle of extra virgin olive oil and let the chopped shallot wilt. Add the rice and toast on high heat, or at the maximum power of the induction, for 3 minutes while mixing. Then simmer with a glass of white wine.

Combine the asparagus cream with the cooked rice and start pouring the boiling broth, adding it gradually as it gets absorbed. Cook the rice for 15 to 20 minutes, depending on the type of rice chosen.

Once cooked, add salt and pepper and add 1 knob of butter. Let it rest with the lid closed and with the flame off for another 3 minutes.

Serve the risotto in the dishes, preferably with the help of a pasta cup, garnishing with the asparagus tips kept aside and the yolk of the crushed egg. If you wish, add some pieces of egg white cut into wedges. Place grated Parmesan cheese on the table for free use.

And the wine? Either red or white... as long as it's served chilled!

Happy Women's Day!

Previous article Magnetic knife block: elegance and hygiene for your kitchen
Next article Deba and Yanagiba professional knives