Green asparagus is back. From March to June, let's take our recipes out of the vegetable garden! Today we offer you a delicious "risotto of green asparagus and green paprika". Yes, paprika, a spice derived from peppers, can also be green. Green paprika differs from red paprika by its spring freshness, with a vegetal and vegetable flavor reminiscent of green asparagus. Did you know ? green asparagus was already very popular in antiquity in Rome. What could be better than an Italian dish to put it in the spotlight?
Recipe for 4 people
- 300g rice for risotto: Arborio or Carnarolli type (more crunchy)
- 1 bunch of green asparagus
- 1 white onion (or 2 shallots)
- 75g unsalted butter
- 100g grated parmesan
- 3 tbsp. green paprika
- 15cl of dry white wine (a rather mineral Loire wine is ideal)
- 1 liter of vegetable broth. Use a stock cube or a teaspoon of our stock spice blend.
- Prepare your asparagus. Clean them with water and cut them in half, so as to keep the head +7cm, then set aside.
- Bring your broth to a boil then lower the heat to simmer.
- In a skillet, sweat your onion in a dash of olive oil
- Add the butter, then the rice without ceasing to stir, over medium heat, until the rice has absorbed the butter (about 2min, it then takes on a pearly color)
- Add the white wine, whisking constantly until reduced.
- Then add two ladlefuls of stock to the rice, adjusting the heat. The rice should simmer but not boil. Slow cooking will make it better with a creamy consistency.
- When the broth has evaporated (and before the rice sticks to the bottom of the pan), add two more ladlefuls of broth. Repeat the operation and taste the rice until you obtain the desired cooking.
- Halfway through cooking, add the asparagus heads.
- Just before adding your last ladle of broth, add the green paprika, parmesan, salt and pepper.
For this asparagus and green paprika risotto, we recommend our green Hawaiian salt , for its vegetal side, and our white volcanic Bolaven pepper for its buttery notes. Feel free to add a few basil leaves to the plate.
Do not discard the asparagus tails, simply remove the end (too bitter) and add them to the vegetable broth, mix everything with an immersion blender. This will give your broth a nice green color and a pleasant spring scent.
Be careful, your broth must always remain hot to avoid temperature differences with the rice at the risk of lengthening the risotto cooking and making it pasty.
Up to you.
And good appetite, of course !