Asparagus risotto

Chives & Asparagus

First courses

Un risotto dal gusto primaverile, cremoso e ricco di sapore, capace di conquistare fin dal primo assaggio.

  • 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
Asparagus risotto image
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Preparation

Phase 1:
Preparation
Step image 1
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.
Step image 2
2
To make the broth, boil the stems and peels in water for at least an hour.
Step image 3
3
Bake in a Lhov static oven at 200°C for 20 minutes.
Step image 4
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.
Step image 5
5
In a pan, dry toast the rice, adding the hot broth a little at a time, stirring gently.
Step image 6
6
Stir the risotto with butter and grated Parmesan until it has a creamy, enveloping consistency.
Phase 2:
Plating
Step image 1
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.
Step image 2
2
Halfway through cooking, add the asparagus cream and the reserved tips, continuing cooking until done.
Step image 3
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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