Risotto - Asparagus and speck

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the asparagus, cut the tips, and keep them aside. Cut the left part of the asparagus in thin slices and remove the white hard end. Boil the asparagus tips is salty water for five minutes, take them out of the water, and keep them aside. Boil now the asparagus slices until they are soft. It can take around 10 minutes, depending on how big they are. You can keep some of the water to prepare the vegetable stock.

Step 2

When the asparagus are soft, remove from the water and put them into a food processor. Add some salt, pepper, garlic, and grated parmesan. Mix all the ingredients for a minute, adding some vegetable stock in case the mixture is too dry. Once you have a cream, stop the food processor.

Step 3

Prepare the vegetable stock and keep it hot.

Step 4

Chop the onions until they are quiter small, so they can melt while cooking. Prepeare the speck too and cut into thin slices or small cubes depending on what you are using.

Step 5

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 6

Once the rice is translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 7

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When the risotto is half cooked, add the asparagus cream we prepeared previously and half of the sliced speck.

Step 8

When the rice is soft and creamy, switch of the heat and add the left part of the spek, the asparagus tips and some grated parmesan to the risotto and stir for a couple of minutes before to serve it.