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Buckwheat and Asparagus Risotto

Buckwheat and Asparagus Risotto
3.8 6 ratings
Prep. 20 min
Total 2 h
2 portions
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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

Nutrition per 1 portion

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

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Simon Rogan 9 Recipes
UK and Ireland

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