- 80 g parmesan, in approximately 2 cm chunks
- 200 g asparagus
- 1 shallot, about 40 g, peeled
- 20 g olive oil
- 200 g white wine
- 250 g arborio risotto rice
- 450 g stock
- 15 g butter - optional
- 1/2 tsp fine sea salt
- several grinds of pepper
Asparagus Risotto
Asparagus Risotto
Cooking risottos in your Thermomix gives superb results and the flavours are wonderful. Serves 3 as a main course. Easily doubled (cook 17 minutes at Step 4).
Ingredients
Method
1. Grate the parmesan a few seconds Speed 8, tip out and set aside for later.
2. Break off and discard the woody ends of the asparagus below the natural snapping point, cut the stems into 2 cm pieces and set aside the tips for later. Add the asparagus stems, shallot and oil to the TM bow. Chop 7 seconds/Speed 5 then cook 3 minutes/100ºC/Speed Spoon.
3. Add wine then rice and cook 2 minutes/100ºC/Speed Spoon.
4. Add stock and cook 12 minutes/100ºC/Speed Spoon/Reverse Blade Direction. Taste to check the rice is cooked "al dente"; cook longer 1 or 2 minutes at a time if required. Stir in asparagus tips, salt, pepper, butter if using and parmesan - the heat of the risotto will cook the asparagus tips perfectly. Serve immediately.
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