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Green asparagus risotto + Cuvée de Réserve 2010

Difficulty :2/4

Preparation : 30 min

Baking : 20 min

    List of ingredients
  • Serves 4
  • 300g of arborio rice
  • 300g of green asparagus
  • 3 shallots
  • 1l of vegetable broth
  • Parmesan cheese
  • Olive oil
  • Salt, pepper
    Preparation steps
  1. Wash asparaguses. Cut stalks in slices and keep tips
  2. Peel and chop shallots. Brown in a pan with olive oil
  3. Rinse the rice. Add it to shallots and cook until it becomes translucent
  4. Add the slices of asparagus
  5. Add a ladle of hot broth, mix. When the broth is absorbed, add another ladle, and to mix again. Run the operation until the complete cooking of the rice (approximately 15 min over medium heat)
  6. When the rice is cooked, add the Parmesan cheese. Salt and pepper
  7. Pan the asparagus tips during 2 min and put it down on the risotto
  8. Dress and enjoy with the Cuvée de Réserve 2010 served around 9°C. Bon appétit !

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