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Asparagus and carnaoli

Asparagus risotto

PT1H

1
Place the asparagus in a small saucepan and just cover with water. Add the bicarbonate of soda and cook for 5–6 minutes, until tender. Drain, reserving the cooking water
  • 1 bunch of asparagus, cut into pieces
  • 1 tsp bicarbonate of soda
2
Blitz with a hand-blender until you obtain a smooth cream, adding some of the cooking water if necessary
3
Preheat the oven to 140°C/gas mark 1
4
Cut a small cross on the bottom of the tomato and blanch in boiling water for 30 seconds. Cool immediately in iced water
  • 1 tomato
5
Remove the skin, quarter, and put on a baking tray lined with greaseproof paper. Sprinkle with sugar, salt and a drizzle of oil. Bake for 30 minutes
  • 1 tbsp of dark muscavado sugar
  • flaky sea salt
  • extra virgin olive oil
6
To cook the risotto, drizzle a little olive oil in a pan, add the rice and toast it for a couple of minutes. Season with salt and pepper and gradually add the vegetable stock
  • 320g of carnaroli risotto rice
  • extra virgin olive oil
  • salt
  • pepper
  • 500ml of vegetable stock, hot
7
When half cooked, add the asparagus cream and finish cooking
  • 4 asparagus spears, each sliced into 4
8
Add the asparagus spears, remove from the heat and add the butter and Parmesan. Stir until creamy
  • 50g of Parmesan, grated
  • 50g of butter
9
To serve, place the rice on a plate and add the confit tomato, shiso cress, pine nuts and chopped olives. Grate over some lemon zest and finish by pouring some lemon juice onto the sides of the plate
  • shiso cress leaves
  • 10g of pine nuts
  • 4 black olives, chopped
  • 1 lemon, juiced and zested

Ingredients

Metric

Imperial

  • Asparagus cream

  • Tomato confit

  • Risotto

  • Garnish

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