Asparagus risotto with strawberries
20 mins
20 mins
Ingredients
- 200 g Risotto rice
- 300 g green asparagus
- 1 glass White wine
- 300 g Strawberries from Europe
- 1 Shallots
- 2 Garlic cloves
- 600 ml hot vegetable - or poultry broth
- 30 g Butter
- 50 g Parmesan
- 2 TABLESPOONS Olive oil
- 1 handful fresh basil
- 1 splash Lemon juice
- 1 little salt and pepper
- 1 little Pimento d'Espelette
Directions
- 1
Peel the last third of the asparagus and cut the stems into pieces of about 4 cm. Salt the asparagus pieces, season with pepper and Piment d'Espelette and fry them. Add some olive oil and toss them in the pan until they are soft. Then place the asparagus on a kitchen roll and set aside.
- 2
Wash the strawberries, remove the green and cut the fruit into pieces. Peel and finely dice the shallot and garlic. Grate the parmesan.
- 3
Heat some olive oil in a pot, sauté the onion and garlic in it. Add the risotto rice and stir-fry. Deglaze with the white wine. As soon as the liquid has evaporated, add part of the stock. Continue cooking while stirring constantly. Always add stock in portions until the rice has absorbed it, then add the next portion. Continue until the rice mass has reached a creamy consistency, but the rice grains are still firm to the bite.
- 4
Stir in the piece of butter. Then add the sautéed asparagus and strawberries. Finally fold in the parmesan and a few fresh basil leaves. With enough pepper, Piment d'Espelette, salt and a dash of Zi
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