Asparagus risotto with confit tomato and black olive
- Starter
- Medium
- 4
- 60 minutes
PT1H
A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts. It is important to try and use carnaroli rice as it contains a high starch content, which results a creamier risotto.
Ingredients
Asparagus cream
- 1 bunch of asparagus , cut into pieces
- 1 tsp bicarbonate of soda
Tomato confit
- 1 tomato
- 1 tbsp of dark muscavado sugar
- flaky sea salt
- extra virgin olive oil
Risotto
- 320g of carnaroli risotto rice
- 500ml of vegetable stock, hot
- 4 asparagus spears , each sliced into 4
- 50g of butter
- 50g of Parmesan , grated
- extra virgin olive oil
- salt
- pepper
Garnish
Method
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
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Asparagus risotto with confit tomato and black olive
