Risotto with green vegetarian asparagus

Ingredients

For 4 servings

• •320 g 320 g Rice Arborio
• •500 g 500 g Green asparagus tip(s)
• •1 1 Yellow onion(s)
• •1 1 clove(s) Garlic
• •1.2 l 1.2 l Vegetable bud
• •15 cl 15 cl Dry white wine
• •60 g 60 g Grated Parmesan
• •30 g 30 g Butter
• •1 c. à soupe 1 tbsp. Tuna marinated with olive oil
• •1 1 Lemon (zest)
• •Salt
• •Black pepper

Method

1. 1.Preparation of ingredients
2. 2.Start by thoroughly washing the green asparagus under cold water. Cut the fibrous base, then detail the tips and stems in 3 cm sections. Peel and chop finely yellow onion as well as garlic clove. Prepare the lemon zest and grate the Parmesan, keep them aside.
3. 3.Cooking asparagus
4. 4.Place a large pan over medium heat and melt 10 g butter. Add the tips and sections asparagus, salt slightly. Sauté the vegetables for 6 to 8 minutes until they become tender and bright green. Remove them from the pan and store them in a plate.
5. 5.Preparation of risotto
6. 6.Use the same skillet, melt the rest of the butter and add the chopped onion. Bring it back 3 minutes before adding the garlic. Add the Arborio rice and mix it up until it is translucent. Deglaze with dry white wine and let evaporate while stirring.
7. 7.Cooking rice
8. 8.Gradually pour the hot vegetable broth, ladle per ladle, stirring regularly. Wait until the liquid is almost absorbed before adding more. Continue until the rice is creamy and cooked al dente, about 18 to 20 minutes. Check the texture at the end of cooking.
9. 9.Finishing and seasoning
10. 10.Gently add the sautéed asparagus, grated Parmesan and lemon zest into the risotto. Mix well, then season with salt and black pepper according to your taste. Cover and let rest out of the heat for 2 minutes so that the flavors bind.
11. 11.Service
12. 12.Serve the hot risotto in hollow plates. Add a fillet of olive oil and some additional Parmesan chips on top. Show off with a pepper mill tower and dedicated asparagus tips for a decorative touch.