Green asparagus risotto with island cheese by Sónia Pereira

Ingredients (for 4 people):

Vegetable Broth:

• 1/2 courgette
• 1 carrot
• 1 onion
• 1 bunch of green asparagus (250g)
• 2 garlic cloves
• 1 bay leaf
• 1 teaspoon black pepper
• 1 teaspoon salt
• Olive oil (q.b.)

Risotto:

• 400g risotto rice
• 8 baby carrots
• 1 bunch of green asparagus - sliced
• 2 bay leaves
• 4 cloves of garlic
• 1 rock onion
• 1 bunch of rosemary
• 1 teaspoon butter
• Olive oil q.b.
• About 50ml green (or white) wine
• 50g island cheese

Preparation:

Vegetable Broth:

1. Wash all the vegetables and cut the courgette and carrot into thick slices, the onion into medium pieces.
2. In a pan, add the vegetables, garlic cloves and all the spices.
3. Put the water and bring it to a low heat. When it starts to boil, reduce the heat and let it cook for 30 minutes. As soon as it starts to boil, put the asparagus and let it color for a few minutes, remove and rinse with cold water to stop cooking. Reserve the asparagus.
4. Turn off the heat and strain the vegetable broth using a sieve. Reserve to use at Risotto.

Risotto:

1. In a frying pan, place a drizzle of olive oil, the rosemary branch and two crushed garlic cloves, add the baby carrots and let them sauté for them to cook.
2. When the carrots are tender, add the butter. Once they are golden brown, reserve them to add later in the Risotto.
3. In a separate frying pan, place a drizzle of olive oil and an asparagus sauce cut into slices and cook until the asparagus is tender, reserve them for the final composition of the dish.
4. In a saucepan, with a drizzle of olive oil sauté the chopped onion and garlic cloves and bay leaves. After braising add the rice and stir so that the rice is not stuck to the bottom.
5. After frying the rice for 1-2 minutes, add a little wine. When the rice is almost losing all cooking water, add 2 or 3 tablespoons of stock.
6. Go alternating this step with the addition of wine until the rice is cooked, at this point be careful never to leave the rice without any liquid.
7. When the rice is ready, add the grated cheese, asparagus and baby carrots.
8. Serve to taste, accompany with a Adega Mayor Caiado Rosé and open your senses to the imagination!

Serve immediately.

Bon appétit

Sónia Pereira