Asparagus risotto

Name: Asparagus risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 leek roughly chopped; 2 cloves garlic; 1 stalk celery, roughly chopped; 2 olive oil; 40 butter; 320 risotto rice; 150 white wine; 1 veg stock cube; 800 water; 1 basil; 300 asparagus bottom 1/3 peeled and endstrimmed; 200 frozen peas; 1 salt; 1 pepper; 40 parmesan

Recipe by: Magimix

★ ★ ★ ★ ★ 1 rating

Preparation : 10 min

Cooking : 30 min

Total time : 40 min

Rest : 0 min

4 people

1 leek roughly chopped

2 cloves garlic

1 stalk stalk celery, roughly chopped

2 tbsp olive oil

40 g butter

320 g risotto rice

150 ml white wine

1 veg stock cube

800 ml water

1 stalk basil

300 g asparagus bottom 1/3 peeled and endstrimmed

200 g frozen peas

1 pinch salt

1 pinch pepper

40 g parmesan

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

RECIPE STEPS

1Put the leek, garlic and celery into the CE bowl with the universal blade. Set to EXPERT0:40/13/0C.

1 leek roughly chopped
2 cloves garlic
1 stalk stalk celery, roughly chopped

Expert | 00:40 / 13 / __°C

2Add the oil, butter, 1 tsp flaked salt and a good grind of pepper. Scrape down the sides ofthe bowl with the spatula and set to EXPERT 5mins/2A/110C for the vegetables to sauté.

1 tbsp olive oil
1 pinch salt
1 pinch pepper

Expert | 05:00 / 2A / 110°C

3Add the risotto rice, herbs, wine, water, stock and set to EXPERT 18:00/2A/100C. Chop the asparagus in half, reserving the tips, then cut the bottom half into 1-2cm pieces.