Inspiration

Ingredients

• 400g risotto
• 1 large onion
• 2 cloves of garlic
• 1.2 l vegetable stock
• 4 tablespoons Natural Paste Roasted Pistachio
• 1 bunch of green asparagus
• Sunflower oil

Preparation

1. Cut the asparagus into 1cm pieces.
2. Briefly blanch the asparagus pieces in boiling salted water with an open lid.
3. Cool immediately under cold running water.
4. Peel and dice the onion, peel and finely chop the garlic.
5. Glaze the onion in sunflower oil, add the rice and stew it.
6. Add the garlic, stir briefly and add the stock.
7. Lower the heat a little.
8. Stir and put the lid on the pot.
9. Stir occasionally so it does not set.
10. Remove the pot from the heat when the rice is cooked, finish with the Natural Paste Roasted Pistachio, add the asparagus pieces, use the cups only as a finishing touch.