1
Trim and clean the asparagus, separating the stems and peels for the broth, the tips for finishing, and the middle part of the asparagus 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
-
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 one hour.
3
Bake in a static oven at 200 °C for 20 minutes.
4
Once cooked, remove the asparagus from the oven and blend them with a drizzle of olive oil and a ladle of broth until smooth and creamy.
5
In a pan, toast the rice dry, then add the hot broth a little at a time, stirring gently.
6
Finish the risotto by stirring in butter and grated Parmesan until creamy and well combined.
Phase 2:
Plating
1
Cut the asparagus in half and arrange them on a baking tray lined with parchment paper. Season with olive oil, one clove of garlic, salt, pepper, and chives.
2
Halfway through cooking, add the asparagus cream and the reserved tips, continuing to cook until done.
3
Serve the risotto in a warm flat plate and finish with a drizzle of olive oil and a sprinkling of chives.
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