Very easy
Coline
Asparagus risotto
6 minutesPrep time
18 minutesCook time
371 cal.Per serving
Ingredients for 1
70 g
Arborio rice
100 g
Asparagus (fresh)
1/4
Vegetable bouillon (cube)
1 tbsp
Parmesan (grated)
20 ml
White wine
1/4
Shallot
Utensil
Digicook
recipe
- Step 1
Place the peeled shallots in the Digicook bowl, mix 35 sec / speed 6. Scrape the sides of the bowl with a spatula. Add a drizzle of olive oil and sauté for 3 min / 120°C / speed 1. - Step 2
Ajoutez un filet d'huile d'olive dans le bol du Digicook. Fermez le couvercle sans le bouchon mesureur et programmez en mode reverse : 120°C / vitesse 1 / 4 minutes - Step 3
Add the rice and simmer for 1 min / 120°C / speed 1. Add the wine and cook for 2 min / 100°C / speed 1. - Step 4
Pendant ce temps, épluchez les asperges sur la moitié de leur longueur et coupez-les en tronçons de 2 cm environ. - Step 5
Pour in the vegetable stock, the peeled asparagus cut into 2 cm pieces (except the heads!) and 150g of water per person. Add the steaming tray and place the asparagus heads on it. Cook for 12 min / 100°C / speed 1. - Step 6
Transfer the contents of the bowl to a container, add the Parmesan cheese, salt, pepper, (optional: a dash of cream), mix well. - Step 7
Serve the risotto on plates, add the asparagus heads cut in half on top for decoration, a drizzle of olive oil, (optional: add a tiny pinch of chilli pepper for decoration) and salt, pepper.