Buckwheat and Asparagus Risotto
TM6 TM5

Buckwheat and Asparagus Risotto

3.8 (6 ratings)

Ingredients

Buckwheat, and Asparagus and Parmesan Shavings

  • 70 g buckwheat
  • 200 g water, plus extra for soaking
  • 10 g salt
  • 3 green asparagus
  • 30 g Parmesan cheese
  • 10 ice cubes

Pine Nut Oil and Toasted Pine Nuts

  • 60 g pine nuts
  • 50 g sunflower oil

Pickled Asparagus

  • 50 g caster sugar
  • 150 g vinegar
  • 100 g water
  • 3 green asparagus

Asparagus Jus

  • 200 g green asparagus, cut in pieces (2 cm)
  • 65 g liquid vegetable stock
  • 65 g double cream

Finalisation

  • 30 g Parmesan cheese, cut in pieces (2 cm)
  • 20 g mascarpone
  • 50 g unsalted butter, diced
  • 3 green asparagus, cut in small pieces (5 mm)

Nutrition
per 1 portion
Calories
3113 kJ / 750 kcal
Protein
20 g
Carbohydrates
36 g
Fat
57 g
Saturated Fat
33 g
Fibre
3.6 g
Sodium
1280 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes