Discover the latest natural organic flavors!
I discover
Risotto with asparagus and Cepe aroma
2 person(s)
Medium
- 5 berries
- Salt Pepper
- 150 cl of water
- 3 shallots
- 1 clove of garlic
- 2 knobs of butter
- 15 cl of dry white wine
- 500 g rice for risotto
- 4 tbsp. olive oil
- 1 poultry stock cube
- 20 cl of heavy cream
- 250 g of parmesan cheese powder
- 5 to 7 drops of Cepe aroma
- 1 bunch of green or purple asparagus
Preparation:
1. cut the asparagus. Break off the bottom of the asparagus and peel them if necessary. Cut them into small pieces (sections) and keep the tips.
2. in a saucepan, heat the butter with the olive oil.
Melt the shallots for 5 minutes over low heat.
4. pour the rice and stir until the grains become translucent.
5. heat the water in a saucepan with the chicken stock.
Pour a ladleful of broth into the rice, stir and repeat until the rice has absorbed all the water.
7. halfway through cooking, add the asparagus tips, parmesan cheese and a knob of butter
8. add the drops of Cepe aroma and little by little the white wine.
9. cook the rice on a low heat, stirring constantly, for 20 / 25 minutes.
10. Add the fresh cream and the parmesan in powder and continue to stir.
11. Season with salt and pepper.
Enjoy your meal!