Risotto met asperges
Risotto met asperges
Supplies:
- 1 kg asparagus (A or B)
- 60 gr goat cheese (or grated matured Gouda)
- 100 gr mascarpone (or crème fraîche)
- salt pepper
- 10 grams of butter
- 3 spring onions
- 400 gr risotto rice
- 1 l vegetable stock (or 8 dl stock and 2 dl white wine)
- 2 tbsp. roasted pine nuts
4 persons
main dish
Preparation method:
Cut the asparagus into diagonal pieces of 2-3 cm. Cook theasparagus in a steamer or in a little boiling water with salt
al dente. Reserve the asparagus tips and puree the restthe asparagus. Mix the goat cheese with the mascarponeasparagus puree. Melt the butter. Cut the green of the spring onioninto pieces and finely chop the white part. Bake both glassy.Add the uncooked rice, stir well to combinebutter is taken. Gradually add the brothalways so much that the rice is just covered. Cook the rest of therice with constant stirring in about 20 minutes, uncovered, cooked through.Stir in the asparagus puree and finally theasparagus tips. Garnish with pine nuts.