1
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.
Asparagus risotto
Chives & Asparagus
First coursesUn risotto dal gusto primaverile, cremoso e ricco di sapore, capace di conquistare fin dal primo assaggio.
-
Medium
-
40 minutes
-
30 minutes
-
4 persons
Ingredients
Ingredients for 4
-
Rice500 g
-
Asparagus250 g
-
Parmesan cheese100 g
-
Butter100 g
-
Olive oilq.b
-
Chivesq.b
-
Saltq.b
-
Pepperq.b
Preparation
Phase 1:
Preparation
2
To make the broth, boil the stems and peels in water for at least an hour.
3
Bake in a Lhov static oven at 200°C for 20 minutes.
4
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.
5
In a pan, dry toast the rice, adding the hot broth a little at a time, stirring gently.
6
Stir the risotto with butter and grated Parmesan until it has a creamy, enveloping consistency.
Phase 2:
Plating
1
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.
2
Halfway through cooking, add the asparagus cream and the reserved tips, continuing cooking until done.
3
Serve the risotto on a warm flat plate and garnish with a drizzle of oil and a sprinkling of chives.
Discover more recipes
CacioCubi
Cheese & Black pepper
First courses
Pasta or finger food? It’s extraordinary not having to choose, thanks to this innovative and surprising take on a classic recipe.
Difficulty
38 min
Gratinated conchiglioni
Spiced pumpkin & ricotta cheese
First courses
Warm, comforting, irresistible: conchiglioni pasta bakes filled with pumpkin and ricotta cheese, covered with a golden crust. Perfect for surprising your guests with taste and simplicity.
Difficulty
105 min
Monkfish
with spring vegetables
Second courses
A refined dish that combines the delicacy of monkfish with the crunchiness of pancetta, enhanced by sautéed vegetables and fresh, spring aromas.
Difficulty
60 min
Roast pork
Apples & mustard
Second courses
A creamy, flavorful spring risotto that will win you over from the first bite.
Difficulty
95 min
Creamy polenta
Porcini Mushrooms & Parmesan Fondue
First courses
A warm and sophisticated dish: polenta with a velvety texture, intense mushrooms, and a rich fondue that harmonizes every flavor.
Difficulty
95 min
Battered salt cod
With sweet and sour red onion
Appetizers
A contrast of textures and flavours that combines crunchiness and sweetness in perfect balance.
Difficulty
30 min
Pumpkin Lasagna with an Almond Crust
Pumpkin and Leek
First courses
Pumpkin, delicate leeks, and velvety béchamel, wrapped in a crunchy almond crust. A dish that surprises and captivates with the first bite.
Difficulty
135 min
Chicken Roll
Parmesan Cream, Chestnuts & Roasted Pumpkin
Second courses
An elegant and comforting main course where the delicacy of chicken meets the warm flavors of autumn.
Difficulty
70 min
Crispy chickpeas
Chickpeas & spices
Appetizers
A light and irresistible snack, perfect for satisfying hunger pangs. Easy to prepare, they're ideal as an aperitif or a healthy snack.
Difficulty
60 min
