White Asparagus Risotto Recipe
Risotto with asparagus Flora

Team YLBB

 

24 August 2021
September 6 2021

RECIPE: Risotto with white asparagus and vegetable butter

Risotto, you can wake us up for it. Wonderful on vacation in Italy, but actually much easier to make at home than most people think! Flora, who gave us this recipe, shows you how to whip up the most delicious risotto with just a few simple ingredients. Of course, their plant-based butter is a key component of this dish. And the best part? This is also a super nice recipe for vegans, provided you omit/replace the cheese, of course. Happy cooking!

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Recipe Risotto with white asparagus

Suitable for: 4 persons
You need:
300 g risotto rice
125 g white asparagus
125 g green asparagus
125 g pistachios
100 g Parmesan cheese, grated
50 g Flora Plant
40 g fresh basil
1 onion
1 clove garlic
1 herb stock cube
2 liter of water
125 ml extra virgin olive oil
100 ml of white wine
Salt pepper

White asparagus risotto recipe: How to make it

  1. Place the pistachios, basil, half the Parmesan cheese, garlic, and extra virgin olive oil in a food processor and blend until smooth. Taste and season with salt and pepper.
  2.  Peel the white asparagus and trim the bottoms of the white and green asparagus. Place the asparagus, along with the peels and trimmings, in a large pot where they can lie flat. Cook the asparagus for 10 minutes in plenty of boiling salted water with a lid on the pot. Turn off the heat, remove the green asparagus, and let the white asparagus cook in the pot for another 10 minutes. Then remove the white asparagus from the pot, add a bouillon cube to the pot of water, and use the bouillon to cook the risotto rice.
  3. Bring the vegetable stock to a boil and, when it boils, reduce the heat so that it stays warm but does not boil.
  4. Heat a heavy-bottomed pan and, in the meantime, finely chop the onion. Once the pan is hot, add half of the Flora Plant and sauté the onion until it begins to soften. Add the risotto rice and cook, stirring, for 3 minutes, then deglaze with white wine. Once the wine has been absorbed, gradually add the stock to the risotto rice and repeat this step until the stock is gone and the rice is cooked through. This will take about 20 minutes.
  5.  Turn off the heat and cut the asparagus into 3-4 cm pieces. Add these to the risotto along with the remaining Flora Plant and grated Parmesan cheese. Stir well and serve with the basil-pistachio pesto.

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With love,

Anne

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