The first asparagus are out of the ground for our greatest happiness, so chef Julien Budin shares with you his recipe for asparagus risotto and wild garlic pesto . Tasty!
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Julien Budin's green asparagus and bear garlic pesto risotto recipe
For 2 persons
Ingredients:
For the bear garlic pesto
1 bunch of wild garlic
100g almond powder
100g grated parmesan cheese
1 small head of garlic
olive oil
salt and pepper
For the risotto
200g of arborio rice
1L of vegetable stock
5cl of white wine
1 beautiful shallot
1/2 bunch of green asparagus
20g of butter and olive oil
salt and pepper
Preparation:
Bear's garlic pesto
Mix the almond powder, the parmesan cheese and the crushed garlic head in a mortar. Work the mixture into a paste.
Finely chop the bear garlic with a knife and mix into the paste.
Whip the mixture with the olive oil until the desired consistency is obtained and adjust the seasoning if necessary.
The risotto
Wash the asparagus and cook for 4 to 5 minutes in the vegetable broth (they should remain firm), then refresh them in an ice water bath.
Cut off the asparagus tips (reserve for decoration), and cut the rest into small pieces.
In a large saucepan, sweat the chopped shallot in olive oil.
Add the rice (previously rinsed) and cook for 3 to 4 minutes.
Deglaze with the white wine, reduce and add the vegetable stock as the rice absorbs it.
5 minutes before the end of the cooking time, add the chunks.
Remove from heat and add butter and pesto to taste.
Add the asparagus tips, a touch of parmesan and it's ready, you just have to taste.
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