Spring risotto recipe 5862 12d48e76-9d19-4570-8496-09f9689cedd1 Crazy Leeks Crazy Leeks 11/27/2019 11:39:53 a.m. 0 0 55 6 Plats principaux Valentine’s Day Gratins and vegetables Asparagus Vegetarian
Spring risotto

Spring risotto

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Ingredients
  • 150 g (1/3 pound) of smoked trout
  • 450 g (2 1/4 cup) of arborio rice
  • 300 g (1 1/4 cup) of fresh peas
  • 200 g (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 g (1 tablespoon) of butter
  • 100 ml (1/2 cup) of white wine
  • 1/2 lemon
  • 2 litres (8 cups) of vegetables broth
  • Finely chopped fresh chive, up to taste
Preparation
Side-by-side mode
  • 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.
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Spring risotto

Ingredients
  • 150 g (1/3 pound) of smoked trout
  • 450 g (2 1/4 cup) of arborio rice
  • 300 g (1 1/4 cup) of fresh peas
  • 200 g (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 g (1 tablespoon) of butter
  • 100 ml (1/2 cup) of white wine
  • 1/2 lemon
  • 2 litres (8 cups) of vegetables broth
  • Finely chopped fresh chive, up to taste
Preparation
Side-by-side mode
  • 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.

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