Risotto with green asparagus

Name: Risotto with green asparagus
Ingredients: 40 g Finely chopped shallots; 240 g Risotto rice; 1 Olive oil; 10 Eggs; White pepper; 50 g parsley purée; 4 g Knorr Professional garlic puree; 20 Green asparagus; 0.5 White wine; 10 g sourdough breadcrumbs (toasted); 1 cured egg yolk; 100 g meadow herbs; 80 g Parmesan cheese; 15 g Knorr Authentic Vegetable Bouillon; 20 g Parsley oil; 5 g Knorr Primerba Garden Herbs

This recipe was developed in collaboration with Knorr Professional and is suitable for 10 people.

Ingredients

40gFinely chopped shallots

240gRisotto rice

1Olive oil

10Eggs

White pepper

50gparsley purée

4gKnorr Professional garlic puree

20Green asparagus

0.5White wine

10gsourdough breadcrumbs (toasted)

1cured egg yolk

100gmeadow herbs

80gParmesan cheese

15gKnorr Authentic Vegetable Bouillon

20gParsley oil

5gKnorr Primerba Garden Herbs

Preparation

Cook the eggs at 62°C for 45 minutes. Peel them carefully.
Prepare 7.5 dl vegetable stock according to the instructions on the package. Heat the olive oil and sauté the shallot and garlic in it without coloring. Add the rice and fry until translucent, season with some pepper. Add the white wine and vegetable stock and stir well until it comes to a boil. Put a lid on the pan and place it in a preheated oven at 185°C for 18 minutes. Meanwhile, clean the asparagus and cut them into slices. Blanch the asparagus briefly. After about 18 minutes, add the asparagus, garden herbs, and parsley purée to the risotto. Stir in the cheese and season with pepper if desired.
Remove the pan from the oven and let the risotto rest for a few more minutes.
Divide the risotto and eggs among the plates. Arrange the meadow herbs around and finish with the parsley oil and some sourdough crumbs. Finally, grate some cured egg yolk over the top.