Two classics combined:asparagus and risotto.
Ingredients
Main course for 4 people
Preparation time 1 hour
Preparation
Peel and chop the shallot and garlic. Heat the oil in a heavy-bottomed pan over medium heat. Saute the shallot with the garlic for 5 minutes. Add the rice and cook for a further 2-3 minutes, stirring, until all the grains are translucent. Deglaze with the wine, bring to a boil and turn the heat down again. When the wine has almost evaporated, add a good splash of stock each time and again when the previous one has almost been absorbed by the rice. Continue in this way, stirring very frequently, until after 20-30 minutes the risotto is creamy but still has a bit of bite. You may not need all the stock.
Meanwhile, cut the woody ends of the asparagus and cook them in salted water for 2-3 minutes until al dente. Drain and rinse cold under running water. Slice half of the asparagus diagonally, leaving the rest whole. Stir the whipped cream with part of the Parmesan through the risotto. Season with salt and pepper. Heat through for another 2-3 minutes. Ladle the risotto into large bowls and garnish with the slices and whole asparagus, some wild garlic and grated Parmesan.
Enjoy your meal!
More asparagus recipes? You will find them in the May issue of Santé.
Recipe and image:BeeldigBeeld/StockFood
