Asparagus risotto with confit tomato and black olive
by Costardi Brothers
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Ingredients
Fruit & Vegetables
1 bunch of asparagus, cut into pieces
1 tomato
4 asparagus spears, each sliced into 4
1 lemon, juiced and zested
Store Cupboard
1 tsp bicarbonate of soda
1 tbsp of dark muscavado sugar
flaky sea salt
320g of carnaroli risotto rice
500ml of vegetable stock, hot
salt
pepper
10g of pine nuts
Oils & Vinegars
extra virgin olive oil
extra virgin olive oil
Dairy
50g of butter
Cheese
50g of parmesan, grated
Salad & Fresh Herbs
shiso cress leaves
Delicatessen
4 black olives, chopped