Risotto from the Big Green Egg with roasted peppers and grilled asparagus
Have you always wanted to make risotto in your Big Green Egg? Go green with this delicious green herb risotto with grilled green asparagus.
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Cooking tools:
- Kamado grill
- Dutch oven
- Grill
- Tongs
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Grater
- Measuring cup
- Plate
- Serving platter
Ingredients
- 1 bunch of green asparagus
- 4 shallots
- 4 tbsp olive oil
- 2 red pointed peppers
- 1 yellow bell pepper
- 500 g risotto rice (arborio)
- approx. 500 ml poultry stock
- approx. 500 ml sake
- 1 bunch flat-leaf parsley
- 1 bunch chervil
- ½ bunch of tarragon
- 2 pickled lemon wedges
- 125 g grated Parmesan cheese
- 50 g butter
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