Asparagus risotto

recipe

• Step 1
  Put the peeled shallots in the Thermomix container and blend for 5 seconds/speed 5. Scrape the sides of the bowl using a spatula. Add some olive oil and cook for 3 minutes/120°C/speed 1.
• Step 2
  Add the rice, wine and cook for 3 min 30 sec/120°C/speed 1.
• Step 3
  Add the vegetable stock, peeled asparagus chopped in 2cm pieces (except the heads!) and 150g of water per person. Add the Varoma and put in the asparagus heads. Cook for 15 min/100°C/speed 1.
• Step 4
  Pour the contents of the Thermomix into a bowl, add the parmesan, salt and pepper (optional: a bit of cream), mix.
• Step 5
  Serve the risotto in bowls or lipped plates, lastly topping with the asparagus heads to garnish. Add a bit of olive oil (optional: a tiny pinch of chilli for color if you have any), salt and pepper.