more than 30 years of experience in the field of yoga.
She writes us her own favorite recipe!
One dish I definitely succeed in is risotto! I love risotto and when I want to cook for friends it is my first choice. As you can see, when I find fresh asparagus at the local market I don't miss it. It goes perfectly with risotto, although it does take a little time to clean.
For the recipe we will need:
500 g fresh asparagus
1 Bay leaf
2 large onions
125 g. fresh butter
500 g arborio rice
200 ml white wine
Grated Parmesan
Salt
Pepper
Implementation:
I won't mention how to clean asparagus because you'll get bored reading! The only thing that's certain is that you have to peel it with a peeler. I make vegetable stock with the bay leaf, the asparagus skins and one onion. When it's ready, I drain it and keep it warm.
Meanwhile, I trim the ends off the asparagus. I cut the stem into equal-sized strips and drop them into the broth until they are soft and hold their shape (about 3-4 minutes). I remove them from the broth and cool them under running water. After they drain, I set them aside.
I melt the butter in the pot. I add a chopped onion and the rice. I stir and deglaze with the wine. When the wine has evaporated, I start adding the broth little by little. I wait for it to evaporate almost completely before adding more broth. This way the rice will cook. Arborio has the property of becoming creamy but holding a little inside.
Finally, I add the asparagus, salt and pepper and remove it from the stove. I stir gently and close the lid, letting the risotto "rest". I serve with the grated parmesan and a little more pepper.
