Spring risotto
25
30
6
No
Ingredients
- 150 g (1/3 lb) of smoked trout
- 560 ml (2 1/4 cups) of Arborio rice
- 310 ml (1 1/4 cups) of fresh peas
- 225 g (1/2 lb) of green asparagus
- 2 onions
- 2 artichokes, “Poivrade” style
- 30 ml (2 tablespoons) of cognac
- 45 ml (3 tablespoons) of olive oil
- Salt and pepper
- 15 ml (1 tablespoon) of butter
- 125 ml (1/2 cup) of white wine
- 1/2 lemon
- 2 litres (8 cups) of vegetable broth
- Fresh chive, finely chopped, up to taste
Preparation
Side-by-side mode
- Slice artichokes into four and remove hay. Mince them into thin slices. Soak them in a bowl filled with lemon water. Peel asparagus and slice stems into chunks, then set tips apart.
- Peel onions and mince. Peel the peas. Dice trout and pour cognac over it.
- Steam vegetables in olive oil for 5 minutes.
- Add the rice and mix it with a wooden spoon. Add white wine and evaporate. Continue cooking for 20 minutes while slowly adding warm broth. Add butter, chive and asparagus tips. Cook for 5 minutes and add diced smoked trout. Cook for another 5 minutes.
- Serve hot with cold meat.
Our asparagus are on special!
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40
4
Budget
