Side dishes

Asparagus risotto

Medium 17min 27seg 8

: Cookii 2

Asparagus risotto


160 g parmesan, in approximately 2 cm chunks
400 g asparagus
2 shallots, about 80 g, peeled
40 g olive oil
120 g white wine
500 g arborio risotto rice
1500 g stock
30 g butter (optional)
1 tsp fine sea salt
Several grinds of pepper


  1. Gate the parmesan a few seconds speed 8, tip out and set aside for later.
  2. Break off and discard the woody ends of the asparagus below the natural snapping point, cut the stems into 2 cm pieces and set aside the tips for later. Add the asparagus stems, shallot and oil to the bowl and chop 7 seconds on speed 5 then cook 3 minutes, at 100ºC on speed 1.
  3. Add wine then rice and cook 2 minutes, at 100ºC on speed 1.
  4. Add stock and cook 15 minutes, at 100ºC on reverse speed 1. Taste to check the rice is cooked "al dente"; cook longer 1 or 2 minutes at a time if required. Stir in asparagus tips, salt, pepper, butter if using and parmesan - the heat of the risotto will cook the asparagus tips perfectly. Serve immediately.