Buckwheat and Asparagus Risotto

Buckwheat and Asparagus Risotto

4.0 7 ratings

Prep. 20 min

Total 2 h

2 portions

Ingredients

Buckwheat, and Asparagus and Parmesan Shavings

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

Pine Nut Oil and Toasted Pine Nuts

pine nuts
60 g
sunflower oil
50 g

Pickled Asparagus

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

Asparagus Jus

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

Finalisation

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

Difficulty

medium

Nutrition per 1 portion

Sodium 1280 mg

Protein 20 g

Calories 3113 kJ / 750 kcal

Fat 57 g

Fibre 3.6 g

Saturated Fat 33 g

Carbohydrates 36 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Simon Rogan 9 Recipes
UK and Ireland

You might also like...

Mushroom Stroganoff

30 min

Leftover Vegetable Houmous

10 min

Courgette Omelette

40 min

Leek and Fennel Goat's Cheese Tarts (TM5)

45 min

Beetroot Carpaccio (TM5)

20 min

Vegetable and Seaweed Tartare

45 min

Root Veggie Gratin with Blue Cheese

1 h 30 min

Polenta with Ratatouille

1 h 20 min

Courgette, Corn and Ricotta Pancakes

1 h 5 min

Polenta with Prawns, Chorizo and Spinach

25 min

Asparagus and Hazelnut Tart with Polenta Crust

1 h 35 min

Baba Ganoush

1 h