Buckwheat and Asparagus Risotto

Buckwheat and Asparagus Risotto

4.0 7 ratings

Prep. 20 min

Total 2 h

2 portions

Ingredients

Buckwheat, and Asparagus and Parmesan Shavings

buckwheat
70 g
water plus extra for soaking
200 g
salt
10 g
green asparagus
3
Parmesan cheese
30 g
ice cubes
10

Pine Nut Oil and Toasted Pine Nuts

pine nuts
60 g
sunflower oil
50 g

Pickled Asparagus

caster sugar
50 g
vinegar
150 g
water
100 g
green asparagus
3

Asparagus Jus

green asparagus cut in pieces (2 cm)
200 g
liquid vegetable stock
65 g
double cream
65 g

Finalisation

Parmesan cheese cut in pieces (2 cm)
30 g
mascarpone
20 g
unsalted butter diced
50 g
green asparagus cut in small pieces (5 mm)
3

Difficulty

medium

Nutrition per 1 portion

Sodium 1280 mg

Protein 20 g

Calories 3113 kJ / 750 kcal

Fat 57 g

Fibre 3.6 g

Saturated Fat 33 g

Carbohydrates 36 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Simon Rogan 9 Recipes
UK and Ireland

You might also like...

BBQ Jackfruit Burritos

45 Min

Mushroom Risotto

30 Min

Aubergine Bhurta

30 Min

Asparagus Risotto

45 Min

Lentil and Chorizo Stew

4 Std.

Houmous

13 Std. 30 Min

Aubergine Caviar (Moutabel)

55 Min

Pears, Cheese and Honey

15 Min

Quinoa and Seitan Poke Bowl

1 Std. 40 Min

White Bean Purée and Anchovy on Crostini

45 Min

Beetroot, Thyme and Goat's Cheese Risotto

45 Min

Supreme Plant Poke Bowl

1 Std. 10 Min