Creamy Risotto with Green Asparagus
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This creamy risotto with green asparagus is a quintessential spring dish. I love to prepare it because it is simple, quick and always appreciated. The asparagus, cooked just right, brings a touch of freshness and crispness that blends perfectly with the creaminess of the rice. Grated parmesan and liquid cream enhance the whole thing, for a gourmet and comforting result. It is a perfect dish for a light lunch or a convivial dinner. Feel free to vary the pleasures by adding some shrimps or diced ham for a more complete version. A real delight!
Ingredients (7 ingredients)
-
1 piece shallot
-
Olive oil
-
Water
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2 c. à s. liquid cream
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400 g green asparagus
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60 g grated parmesan
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240 g special risotto rice
Preparation (6 steps)
Diced shallot
Put the shallot in the bowl and chop 3 Sec./Level 5.
Sauté the shallot and rice
Add the olive oil and rice to the bowl. Sauté 3 Min./120°C/Level 1.
Risotto cooking
Add a ladle of water. Set 15 Min./100°C/Reverse direction Level 1. Add a ladle of water each time the liquid is absorbed.
Asparagus cooking
Meanwhile, quickly peel the asparagus and cut them into 2 cm pieces. In a saucepan, cook the asparagus in boiling water for 5 minutes. Keep the heads for decoration.
Adding the cream and parmesan
Add the liquid cream and grated parmesan to the bowl. Mix 1 Min./60°C/Reverse direction Level 1.
Incorporation of asparagus
Add the asparagus cut into pieces in the bowl. Mix gently 30 Sec./Reverse direction Gentle stir level.
Finished cooking? Great! 🎉
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Created by
Manon Petit
2
Rezepte
0
Kochbücher
Allergens
- Milk
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