Risotto Primavera
Recipe first for 4 people based on Asparagus - cooking method to boil.
Preparation:
Preparation: Cook the rice for about 20 minutes in a saucepan with 1 liter of boiling salted water. Clean and peel the asparagus, carrots and turnips and cut all the vegetables into chunks. Soften the sliced shallot in a saucepan with the melted butter for 2-3 minutes over very moderate heat; add the sugar, the vegetables and pour over the vegetable stock. Boil uncovered for 15-20 minutes, regulating the flame so that the broth evaporates a little and the vegetables remain firm and shiny. In the last three minutes of cooking, add the spring onions, then add the al dente rice. Cook over the heat, sprinkle with freshly ground white pepper and serve immediately.
Ingredients:
Ingredients: 200 G Long Grain Rice - 400 G Green Asparagus - 400 G New Carrots With Their Leaves - 300 G Turnips - 1 Shallot - 30 G Butter - 1/2 Tablespoon Sugar - 30 Cl Vegetable Stock - 300 G Spring Onions - Pepper White
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