Green Asparagus Risotto with Blue Cheese and Strawberries

Ingredients

• 750 g green asparagus
• 1 Shallot
• 2 tbsp butter (30 g)
• 250 g ORYZA risotto rice
• 100 ml Vegetable broth
• 250 g strawberries
• 1 tbsp Olive Oil
• Salt
• Pepper
• red pepper flakes
• 2 tbsp balsamic vinegar
• 100 g blue cheese (with microbial rennet; 45% fat in dry matter)

Instructions

1. 1.

   Wash the asparagus, trim the woody ends and peel the lower third of each stalk. Cut off the tips and set aside. Slice the remaining asparagus into pieces about 3 cm wide. Heat 750 ml water in a pot and cook the asparagus peels and ends for 5 minutes; remove them. Blanch the asparagus pieces in the same pot for 2–3 minutes, then set aside. Continue heating the pot.

2. 2.

   Meanwhile peel and finely chop the shallot. Melt butter in a large pot and sauté the shallot over medium heat for 3–4 minutes until translucent. Add the risotto rice and stir until the grains are glossy. Deglaze with vegetable broth, stirring to reduce. Pour in the hot asparagus liquid, bring to a boil once, then simmer uncovered on low heat for 18–20 minutes, stirring occasionally. Five minutes before the end of cooking, add the blanched asparagus pieces.

3. 3.

   While the risotto cooks, clean and slice the strawberries. Heat olive oil in a skillet and cook the asparagus tips over medium heat for 3–4 minutes. Season with salt, pepper, and red pepper flakes. Add vinegar and reduce briefly. Toss in the strawberries, stir once, then remove from heat.

4. 4.

   Dice the blue cheese. Stir half of the cheese into the risotto until well combined. Season the risotto with salt and pepper, divide among four plates, top with the asparagus–strawberry mix, and sprinkle with the remaining cheese before serving.