Fruitful Tomato Risotto with Asparagus and Beef Strips

Ingredients

• 1 clove garlic
• 1 Shallot
• 3 tbsp olive oil
• 250 g Risotto rice
• 800 ml vegetable broth
• 200 ml passata tomato puree
• 500 g Green Asparagus
• 250 g Cherry Tomatoes
• 500 g beef sirloin
• Salt
• Pepper
• 60 g Parmesan (block; 30% fat in the grain)
• 2 sprigs oregano
• 0.5 organic lemon (zest)

Instructions

1. 1.

   Peel and chop garlic and shallot. Heat 1 tbsp oil in a pot, sauté garlic and shallot over medium heat for 3 minutes. Add rice and cook another 2 minutes while stirring, deglaze with 50 ml broth and reduce under stirring. Then add remaining broth and passata tomato puree, bring to a boil, and simmer uncovered on low heat for 18–20 minutes, stirring occasionally.

2. 2.

   Meanwhile wash asparagus, trim woody ends and peel the lower third of the stalks. Split the asparagus lengthwise and cut into pieces. Halve cherry tomatoes. Rinse beef steak, pat dry, and slice into strips.

3. 3.

   Heat 1 tbsp oil in a pan, add asparagus and cook for 5 minutes over medium heat, then add tomatoes and sauté for 3 more minutes. Season with salt and pepper.

4. 4.

   Heat 1 tbsp oil in another pan, add beef strips and sear on high heat for about 4–5 minutes on all sides, seasoning with salt and pepper. Remove from heat and let rest for 3 minutes.

5. 5.

   Grate Parmesan. Wash oregano, shake dry, and chop. Fold half the Parmesan and oregano into the tomato risotto, seasoning with salt, pepper, and lemon zest to taste.

6. 6.

   Serve risotto on a plate, arrange asparagus and beef strips on top, and sprinkle remaining Parmesan before serving.