Cyril Lignac-style Green Asparagus Risotto Recipe

Ingredients:

• 1 pound green asparagus, trimmed and cut into 1 inch pieces
• 3 cups chicken broth
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a pot, bring chicken broth to a simmer then reduce heat to low and keep warm.
2. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the rice and stir for 2 minutes until the grains become translucent.
4. Pour in wine and stir until it has been absorbed by the rice.
5. Start to add chicken broth, ladle by ladle, stirring constantly until the liquid is absorbed by the rice before adding the next ladle. Repeat this process until the rice is cooked but still firm to the bite.
6. Add asparagus and another 1/2 cup of broth. Cook for 3-5 minutes until asparagus is tender.
7. Remove from heat and stir in grated Parmesan cheese until melted. Season with salt and pepper to taste.
8. Transfer the risotto to serving plates and garnish with extra Parmesan cheese and asparagus tips.

Verdict:

The combination of the creamy, cheesy risotto with the crisp asparagus makes for a deliciously balanced meal. This is a perfect dish for spring or summer and can be served as a main, side or starter.

Serving suggestions:

Serve the Cyril Lignac-style green asparagus risotto with a simple salad of mixed greens dressed in a light vinaigrette and a glass of chilled white wine.