A creamy, risotto that's not only delicious but very easy and quick to prepare.
Ingredients - serves 6 to 8:
- 300 gr of risotto rice
- 5 dl of chicken broth
- 2 shallots
- Some (preferably) fresh thyme
- 1 bunch of green asparagus
- 1 to 2 zucchini
- 2 dl of olive oil
- Bundle of basil
- Salt and freshly ground black pepper
- 50 gr of Parmesan cheese
- 2 dl of heavy cream (optional)
- Bicarbonate of soda
Preparations in advance
Lightly trim the green asparagus and cut the stalks into 2-inch lengths.
Cook in boiling water for 2 minutes and add a pinch of Bicarbonate of soda to the cooking water to maintain the beautiful green colour of the asparagus.
Remove the asparagus when they are still crunchy and put them aside.
Let the water cook until reduced, then add it to the chicken broth and put it aside for later.
Cut the zucchini lengthwise and de-seed by removing the central part of the zucchini using a small teaspoon. Then cut this flesh into small dices.
Prepare the basil oil. Mix the basil with the olive oil and add salt and pepper to taste.
Heat the olive oil and butter over medium heat in a saucepan.
Add the finely chopped, thyme and shallots.
Add the rice, cook, stirring frequently, until the edges are translucent for about 2 to 3 minutes.
Add 1/2 cup of hot broth; cook, stirring, until almost absorbed. Continue adding 1/2 cup of broth in this manner until the liquid is creamy and the rice is al dente. This should take about 20 to 25 minutes in total. Add one last ladle of broth and let it cool.
In a large skillet, sauté the diced zucchini with some olive oil.
Heat up the asparagus in a little bit of oil or steam them.
Heat the risotto over low heat. Add the cream, Parmesan cheese, asparagus (but keep some aside for decoration).
Serve decorated with some asparagus tips, the basil oil and a block of Parmesan cheese on the table.
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