Asparagus Risotto with Confit Tomato Recipe
A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts.
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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
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