recipes
Lemon and asparagus risotto with parmesan shavings and ginger
Serves: 2
2018-06-07
Ingredients
- 10 asparagus stems
- 2 lemons
- 1 tbsp butter (President)
- Small bunch basil leaves
- 50g parmesan
- 1 tsp minced ginger
- 1 small leek
- 2 cloves garlic
- 1 cup Arborio rice
- 1 1/2 vegetable stock
- 1/2 glass white wine
- 100g mascarpone cheese
Method
Dice the leek and sauté in butter, slice the asparagus, leave the tip whole and add to the pan stirring continuously. Once the vegetables are cooked, remove again the asparagus tips, add the rice and stir well. Zest the lemons and add half of it, squeeze in the juice, add the wine and bring to the boil, warm stock and simmer until rice is cooked through. Finish by adding the mascarpone, basil, Parmesan, adjust seasoning and stir well. Garnish with few rocket leaves, lemon zest and some Parmesan shavings.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.