Asparagus risotto with confit tomato and black olive

Ingredients

Fruit & Vegetables

  • 1 bunch of asparagus, cut into pieces
  • 1 tomato
  • 4 asparagus spears, each sliced into 4
  • 1 lemon, juiced and zested

Store Cupboard

  • 1 tsp bicarbonate of soda
  • 1 tbsp of dark muscavado sugar
  • flaky sea salt
  • 320g of carnaroli risotto rice
  • 500ml of vegetable stock, hot
  • salt
  • pepper
  • 10g of pine nuts

Oils & Vinegars

  • extra virgin olive oil
  • extra virgin olive oil

Dairy

  • 50g of butter

Cheese

  • 50g of Parmesan, grated

Salad & Fresh Herbs

  • shiso cress leaves

Delicatessen

  • 4 black olives, chopped