Risotto asparagus



  • 480 g Risotto rice
  • 120 g Onions chopped
  • 150 g Butter
  • 20 g Garlic
  • 100 g Martini, white
  • 700 g Chicken stock


  • 5 pcs Asparagus
  • 15 g Butter
  • 1 Sprig thyme
  • 1 Clove Garlic


  • 70 g Shallots


  • 5 leaves Rocket
  • 7 g Parmesam


  • Place the butter, garlic and thyme in a pan set on medium heat . Add the rice and sweat until translucent. Pour the Martini and reduce. Add the asperagusg consommé progressively. Cook approximately 13 minutes. Remove and transfer the rice in a gastronomy container. Chill in the blast chiller and store in the refrigerator. Prior to serving, heat up with the chicken consommé. Incorporate the fresh butter and rectify the seasoning.


  • Peel and wash the asparagus. Remove the small leaves. Blanch in boiling salted water and roast in foamy butter. Cut into half and season with salt.


  • Wash the shallots and wrap in aluminum foil. Bake in the oven at 180°C during 30 minutes. Remove the skin and cut into half. Prior to serving heat up together with the asparagus.


  • Proceed with the plating as shown on the picture. Decorate with 5 leaves of rocket and 3 shavings of parmesan.
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