Testing Recipe

Asparagus Risotto  

Serves 4 persons 
 
 
Shopping List 

4 White Asparagus, peeled  

4Green Asparagus, peeled  

300 grRisotto Rice (Carnaroli or Arborio) 

750 grVegetable Stock  

150 mlWhite Wine 

1 Shallot, peeled & fine chopped 

1 Garlic Clove, peeled & fine chopped 

50 grUnsalted Butter 

50 grParmesan, grated  

½Lemon, juice & rind 

2 tbspChervil, coarsely chopped 

White Pepper from the Mill 

Sea Salt 

Olive Oil  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Method  

1. Cut the white and green asparagus in 0.3cm 

thick pieces and put them in a strainer. Blanch the asparagus for 30 seconds in the vegetable stock and put it aside. 

1. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened without colouring. Add the rice and fry for one minute while stirring frequently. Add the wine and simmer until absorbed by the rice. 

1. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter, chervil, parmesan and season, to taste, with salt, freshly ground white pepper, lemon juice and rind and stir well.  

1. To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps.