Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam
TM5 TM6

Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam

4.6 (19 ratings)

Ingredients

Preparation Before Demo

  • 250 g asparagus, woody ends removed

Sun-dried Tomato Tear and Share Rolls

  • 220 g water
  • 1 tsp sugar
  • 2 tsp dried instant yeast
  • 500 g strong white bread flour
  • 90 g sun-dried tomatoes in oil, drained
  • 30 g olive oil, plus extra for greasing
  • 1 tsp fine sea salt, to taste

Berry Foam

  • 80 - 140 g sugar, to taste
  • 500 g mixed berries, frozen, to taste
  • 10 - 30 g lime juice, to taste
  • 1 egg white, from medium or large egg

Baking

  • 1 egg yolk, from medium or large egg

Asparagus Risotto

  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 50 g shallots, halved
  • 20 g olive oil
  • 200 g dry white wine
  • 250 g risotto rice
  • 450 g vegetable stock, hot
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 250 g frozen peas
  • 20 g butter

Nutrition
per 1 portion
Calories
2758 kJ / 658 kcal
Protein
17.8 g
Carbohydrates
101.7 g
Fat
18.1 g

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