You're looking for a tasty summer recipe?
We created this asparagus strawberry risotto with caramelized nuts for you - so incredibly flavorful, so good!
• 2 pinches JS Spicy Garlic Blend
• 2 tbsp olive oil
• 1 onion
• 1 clove of garlic
• 4.8 ounes (150 g) risotto
• 8.8 ounces (250 g) white asparagus
• 3.4 ounces (100 ml) white wine, dry
• 3.4 ounces (100 ml) vegetable broth
• 1 tbsp brown cane sugar
• 1 handful mixed nuts
• 3 tbsp parmesan
• 1 handful strawberries
• salt & pepper
Peel the onions and the garlic. Chop them finely. Heat up the broth in a big pot. Take another pan and heat up the olive oil. Sauté onions and garlic in it. Also add the risotto and sauté it until translucent. Douse it with white wine and let it boil away. Then add the vegetable broth by stirring constantly. The risotto should be creamy but still firm to the bite. Seasoning it with salt & pepper.
In the meantime, chop the nuts and roast them in a coated pan. Sprinkle the sugar over it so it gets caramelized. Pay attention, the nuts easily get burned so they get a bitter taste. As soon as they’re caramelized, put them aside. Rinse the asparagus and peel it. Then chop it into pieces. Take one tablespoon of oil to shortly fry it in a pan and seasoning it with the Spicy Garlic Blend.
Rinse the strawberries and cut them into slices. Add the parmesan to the risotto and blend it all together. Serve the risotto in deep plates and garnish it with the strawberries and the caramelized nuts. Enjoy!
You can find our SPICY GARLIC BLEND here.