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Spring risotto

Author: Les Cultures de chez nous
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Asperges
Preparation 25
Baking 30
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 150 gr (1/3 pound) of smoked trout
  • 450 gr (2¼ cup) of arborio rice
  • 300 gr (1¼ cup) of fresh peas
  • 200 gr (1/2 pound) of green asparagus
  • 2 onions
  • 2 artichokes poivrades
  • 30 ml (2 tablespoons) of cognac
  • 45 ml (3 tablespoons) of olive oil
  • Salt and pepper
  • 30 gr (1 tablespoon) of butter
  • 100 ml (1/2 cup) of white wine
  • 1/2 lemon
  • 2 liters (8 cups) of vegetables broth
  • Finely chopped fresh chive, up to taste
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Preparation

  • Slice artichokes into four and remove hay. Mince into thin slices. Soak in a bowl filled with lemon water. Peel asparagus and slice stems into chunks then set tips apart.
  • Peel onions and mince. Peel peas. Dice trout and pour cognac over it.
  • Steam vegetables in olive oil for 5 minutes.
  • Add rice and mix with a wooden spoon. Add white wine and evaporate. Continue cooking for 20 minutes while slowly pouring warm broth. Add butter, chive and asparagus tips. Cook 5 minutes and add diced smoked trout. Cook another 5 minutes.
  • Serve hot with cold meat.

Chef's notes

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