Ingredients
- 500 g green asparagus
- 2 tbs olive oil
- 1 onion
- 250 g risotto rice
- 100 ml white wine
- 400 ml vegetable broth
- salt, pepper
- 250 g Burrata
- 2 tbs pine nuts, toasted
Preparation
1. Peel the lower third of the asparagus, cut diagonally into thin slices and mix with the olive oil. Peel and chop the onion.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the asparagus until light brown, about 2 minutes. Remove the asparagus from the pot.
3. Add onion and rice and sauté briefly. Add white wine and vegetable broth.
4. Place Secuquick softline on the pot and close it.
5. Heat the pot on the highest level up to the soft window, switch to a low level, and cook with time setting “P” in the soft area.
6. At the end of cooking time, place pot on a separate inverted lid and let stand for 6 minutes. Then depressurize the pot and remove the Secuquick.
7. Stir in roasted asparagus and season with salt and pepper.
8. Place risotto on plates, top with burrata and sprinkle with the pine nuts.
This recipe has been tested and approved by AMC.
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