Buckwheat and Asparagus Risotto

Buckwheat and Asparagus Risotto

4.0 7 ratings

Prep. 20min

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

Fiber 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®.

Sign up for free More information

Also featured in

Simon Rogan 9 Recipes
UK and Ireland

You might also like...

Baked Aubergine, Goat's Cheese and Tomato Ratatouille

40min

Aubergine in Coconut and Peanut Sauce with Basmati Rice

30min

Gluten-free Beetroot Blinis with Horseradish Cream and Crayfish

35min

Celeriac, Roasted Hazelnut and Truffle Soup

40min

Pickled Gherkin Soup - Rassolnik

1 h 20min

Pea Gazpacho

4 h 15min

Strawberry and Burrata Salad with Basil Pesto (TM5)

20min

Asparagus Risotto

45min

Almond Cauliflower Cream Soup with Herb Oil and Crispy Flatbread

45min

Mushroom Risotto

30min

Baba Ganoush

1 h

Best Basic Houmous

5min