Asparagus Risotto with Confit Tomato Recipe - Great Italian Chefs

Ingredients

• 1 bunch of asparagus, cut into pieces
• 1 tsp bicarbonate of soda
• 1 tomato
• 1 tbsp of dark muscavado sugar
• flaky sea salt
• extra virgin olive oil
• 320g of carnaroli risotto rice
• 500ml of vegetable stock, hot
• 4 asparagus spears, each sliced into 4
• 50g of butter
• 50g of Parmesan, grated
• salt
• pepper
• shiso cress leaves
• 10g of pine nuts
• 4 black olives, chopped
• 1 lemon, juiced and zested