Asparagus risotto
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
4 people
1 leek roughly chopped
2 cloves garlic
1 stalk stalk celery, roughly chopped
2 tbsp olive oil
40 g butter
320 g risotto rice
150 ml white wine
1 veg stock cube
800 ml water
1 stalk basil
300 g asparagus bottom 1/3 peeled and endstrimmed
200 g frozen peas
1 pinch salt
1 pinch pepper
40 g parmesan
Associated products
RECIPE STEPS
1
Put the leek, garlic and celery into the CE bowl with the universal blade. Set to EXPERT0:40/13/0C.
- 1 leek roughly chopped
- 2 cloves garlic
- 1 stalk stalk celery, roughly chopped
Expert
00:40 / 13 / __°C
2
Add the oil, butter, 1 tsp flaked salt and a good grind of pepper. Scrape down the sides ofthe bowl with the spatula and set to EXPERT 5mins/2A/110C for the vegetables to sauté.
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Expert
05:00 / 2A / 110°C
3
Add the risotto rice, herbs, wine, water, stock and set to EXPERT 18:00/2A/100C. Chop the asparagus in half, reserving the tips, then cut the bottom half into 1-2cm pieces.
- 320 g risotto rice
- 150 ml white wine
- 1 veg stock cube
- 800 ml water
- 1 stalk basil
Expert
18:00 / 2A / 100°C
4
Add the asparagus and set to EXPERT 2:00/2A/100C.
- 300 g asparagus bottom 1/3 peeled and endstrimmed
Expert
02:00 / 2A / 100°C
5
Add the peas and briefly stir with the spatula. Set to EXPERT 5:00/0/60C.
- 200 g frozen peas
Expert
05:00 / 0 / 60°C
6
Finish with stirring in the grated Parmesan. Serve with a drizzle of rosemary or basil oil, twist of pepper and extra parmesan.
- 40 g parmesan
