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Asparagus
Spring risotto
Author:
Les Cultures de chez nous
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Preparation
25
Baking
30
Portions
6
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
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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Spring risotto
From
Sep 25
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Jan 01
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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