Asparagus risotto


The best thing about cooking asparagus one day is that you can make a broth from the water you boiled them in, the next. When you boil them, add the peel you removed from the stems to the water to soak overnight. We used our broth to make asparagus-risotto with a poached egg.

1,5 liters of the water used to boil your asparagus yesterday
4 white asparagus peeled and boiled
200 gr. of Arborio rice (risotto rice)
a knob of butter
1 clove of garlic
1 shallot
1 glass of white wine
2 eggs
Parmesan cheese
salt and pepper to taste

Start by finely chopping the shallot and clove of garlic. Bring your stock to a boil and heat up a large frying pan and add a knob of butter. When the butter is melted add in your shallot and garlic and fry until they become slightly transparent. Now add in the rice and stir well until the grain becomes translucent, you can now pour in the wine.

Once the wine has evaporated a bit, add in small amounts of the asparagus stock. Keep adding in cups of stock as the rice gets dryer. When cooked (after about 18 minutes) add in your chopped up asparagus and salt and pepper to taste. Now is the time to poach your eggs in the left over stock. Once the eggs are done, serve your risotto with some grated Parmesan cheese, garnish with asparagus tips and an egg on top.

I like to add a little bit of extra virgin olive oil on top of my risotto to make it even more oozy.

Creamy goodness here I come!!