Asparagus risotto

Name: Asparagus risotto
Prep time: 40 min
Cook time: 30 min
Total time: 70
Yield: 4
Ingredients: Rice 500 g; Asparagus 250 g; Parmesan cheese 100 g; Butter 100 g; Olive oil q.b; Chives q.b; Salt q.b; Pepper q.b

chives & asparagus

First courses

A creamy, flavorful spring risotto that will win you over from the first bite.

Difficulty
Medium
Preparation time
40 minutes
Cooking time
30 minutes
Servers number
4 persons

Ingredients

Ingredients for 4

Rice
500 g
Asparagus
250 g
Parmesan cheese
100 g
Butter
100 g
Olive oil
q.b
Chives
q.b
Salt
q.b
Pepper
q.b

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Preparation

Phase 1:

Preparation

Clean and trim the asparagus, separating the stems and peels for the broth, the tips for the cream, and the asparagus body for the cream.

To make the broth, boil the stems and peels in water for at least an hour.

Bake in a Lhov static oven at 200°C for 20 minutes.

Once cooked, remove the asparagus from the oven and blend them together with a drizzle of oil and a ladle of broth, until you obtain a smooth cream.

In a pan, dry toast the rice, adding the hot broth a little at a time, stirring gently.

Stir the risotto with butter and grated Parmesan until it has a creamy, enveloping consistency.

Phase 2:

Plating

Cut the asparagus in half and arrange them on a baking sheet lined with parchment paper. Season with oil, a clove of garlic, salt, pepper, and chives.