Risotto with white asparagus and watercress

Step 1/4

• 1½ shallots
• 1½ tbsp olive oil

• 1 frying pan (large)
• 1 knife

Peel and finely dice the shallots. Heat the oil in a large pan and sauté the diced shallots for 5 minutes over a low heat, stirring until translucent but not colored.

Step 2/4

• 200 g risotto rice
• 75 ml white wine
• 400 ml vegetable broth

Add the rice, mix everything well and cook the rice with the shallots until it starts to turn slightly translucent. Then pour in the white wine and slowly simmer uncovered. Add the vegetable broth in two stages and simmer each time.

Step 3/4

• 250 g white asparagus
• 2 stalks watercress

Meanwhile, peel the asparagus and cut into small pieces no more than 1 cm thick. Wash the watercress, pat dry and pluck the leaves from the stalks.

Step 4/4

• 50 g Parmesan cheese
• 1 tbsp butter
• salt
• lemon juice
• lemon zest
• watercress
• Parmesan cheese

After 20-25 minutes, when the rice has reached the desired consistency, fold in the asparagus pieces together with the Parmesan and leave to cook in the risotto for about 2 minutes. Season the risotto with butter, salt, lemon juice and lemon zest and serve sprinkled with a little grated Parmesan cheese and watercress.

Enjoy your meal!