Asparagus Risotto

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Asparagus Risotto

For 2 people
Preparation time: 45 min, cooking time: 30 min

[ingredients title=”Ingredients”]

• 200 g risotto rice
• 50 ml white wine
• 6 asparagus
• 10 cherry tomatoes
• 1 spring onion
• Salt and pepper
• Oil
• Parmesan cheese
• 2 eggs (optional)

[/ingredients]

PREPARATION

• Cut the cherry tomatoes into small dice.
• Dice the onion and mix in a small bowl with the tomatoes. Season with salt and pepper and add a tablespoon of oil.
• Cut and discard the stems of the asparagus (remove the hard part on 1 cm)
• Cut the asparagus heads to 10 cm and set aside.
• Cut the rest of the asparagus stalks into 1 cm slices.
• In a hot pan with a little oil, grill the asparagus for a few minutes.
• Cover the asparagus with water and bring to a boil. Leave to reduce until the water evaporates completely.
• Add salt and pepper.
• Meanwhile bring to a boil 500 ml of salted water and prepare the risotto:
• In a skillet, heat 1 tbsp of oil.
• Pour the rice and cook over medium heat until the mixture becomes translucent (about 1 minute)
• Pour the white wine and bring to a boil until completely absorbed.
• Add the asparagus slices.
• Add a ladle of boiling salted water and cook over low heat, stirring until completely absorbed.
• Repeat the operation ladle by ladle until the rice is completely cooked (about 30 min, gradually the liquid is less and less absorbed).
• At the end of cooking add grated parmesan.
• Arrange the bowls with the risotto, the asparagus heads and the crushed tomato.
• Add a soft-boiled egg if desired (cook the egg 6 min in boiling water)

Imprimer

Asparagus Risotto

For 2 people Preparation time: 45 min, cooking time: 30 min

Ingrédients

• 200 g risotto rice
• 50 ml white wine
• 6 asparagus
• 10 cherry tomatoes
• 1 spring onion
• Salt and pepper
• Oil
• Parmesan cheese
• 2 eggs optional

Instructions

1. Cut the cherry tomatoes into small dice.
2. Dice the onion and mix in a small bowl with the tomatoes. Season with salt and pepper and add a tablespoon of oil.
3. Cut and discard the stems of the asparagus (remove the hard part on 1 cm)
4. Cut the asparagus heads to 10 cm and set aside.
5. Cut the rest of the asparagus stalks into 1 cm slices.
6. In a hot pan with a little oil, grill the asparagus for a few minutes.
7. Cover the asparagus with water and bring to a boil. Leave to reduce until the water evaporates completely. Add salt and pepper.
8. Meanwhile bring to a boil 500 ml of salted water and prepare the risotto:
9. In a skillet, heat 1 tbsp of oil.
10. Pour the rice and cook over medium heat until the mixture becomes translucent (about 1 minute)
11. Pour the white wine and bring to a boil until completely absorbed.
12. Add the asparagus slices.
13. Add a ladle of boiling salted water and cook over low heat, stirring until completely absorbed.
14. Repeat the operation ladle by ladle until the rice is completely cooked (about 30 min, gradually the liquid is less and less absorbed).
15. At the end of cooking add grated parmesan.
16. Arrange the bowls with the risotto, the asparagus heads and the crushed tomato.
17. Add a soft-boiled egg if desired (cook the egg 6 min in boiling water)