Risotto with asparagus in Thermomix

Method

1. 1

   Preheating and preparation of asparagus

2. 2

   Start by preheating your Thermomix to 100°C. Meanwhile, wash the green asparagus carefully, cut and discard the hard base, then cut the stems into small sections, keeping the tips apart. Reserve the tips for presentation, they will leather less long than the stems.

3. 3

   Preparation of shallot and rice

4. 4

   Peel the shallot, then chop it thinly. Place the shallot in the bowl of Thermomix, add butter and olive oil. Set to 100°C, speed 1, for 3 minutes to sweat the shallot gently and reveal all its flavor, without colouring it.

5. 5

   Cooking rice

6. 6

   Add the risotto rice to the bowl with the returned shallot. Make him mother for 4 minutes at 100°C, setting speed to spoon, reverse direction. This step is essential to properly coat the rice grains and guarantee a creamy and tasty risotto.

7. 7

   Deglaze and prepare broth

8. 8

   Pour the dry white wine into the bowl. Cook 2 minutes at 100°C, spoon speed, reverse direction, so that the rice soaks aromas. At the same time, heat about 800 ml of water with a vegetable broth cube in a pot or kettle.

9. 9

   Cooking risotto

10. 10

    Add asparagus sections (except tips) and pour 700 ml of hot broth. Set the Thermomix for 18 minutes, at 100°C, reverse direction, spoon speed. Add the broth when cooking, so that the rice is always covered and creamy.

11. 11

    Incorporation of asparagus tips and finishes

12. 12

    Five minutes before the end of cooking, add the asparagus tips to the bowl. Finish with the liquid cream and grated Parmesan. Salt according to your taste. Mix 1 minute at 90°C, always in the opposite direction, to ensure a smooth texture.

13. 13

    Service

14. 14

    Serve your risotto with warm asparagus, directly on hollow plates. Sprinkle with additional Parmesan chips, some freshly ground pepper and a fillet of olive oil. Garnish some fresh herbs such as parsley or chives for a touch of freshness.

Nutrition

calories

128

fatContent

3.1

fiberContent

1.4

sugarContent

2.1

sodiumContent

0.67

proteinContent

3.9

carbohydrateContent

19.2

saturatedFatContent

1.7

Indicative values from the source, for the original recipe.

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