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

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