Asparagus risotto with PDO Isigny Cream

Risotto aux asperges et crème d'Isigny AOP

HomeOur recipesAsparagus risotto with PDO Isigny Cream

  • Icône représentant le temps de préparation de la recette For 4 person
  • Icône représentant le temps de préparation de la recette Preparation 10 min.
  • Icône représentant le temps de préparation de la recette Difficulties Intermediate

Preparation

  1. Wash and cut off the tough ends of the asparagus. Peel the lower third of the asparagus and cut into sections, then set aside.

  2. Finely chop the shallots and brown them in hot butter for 5 minutes.
    Add the rice and stir.
    Pour in the wine and let it absorb completely. Pour in the stock little by little, stirring often, so that the rice is just covered with liquid, and let simmer for about 10 minutes.
    Put the asparagus in with the rice and continue cooking for about 10 minutes on low heat until the rice is creamy and al dente.

  3. Stir in the parmesan and PDO Isigny Cream, then season to taste. Serve the risotto with a few basil leaves.

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