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 coursesA creamy, flavorful spring risotto that will win you over from the first bite.
-
Medium
-
40 minutes
-
30 minutes
-
4 persons
Ingredients
Ingredients for 4
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Rice500 g
-
Asparagus250 g
-
Parmesan cheese100 g
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Butter100 g
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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.
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