Preparation 20 minutes – Cooking time 20/25 minutes
300 g risotto rice, 150 g mushrooms, 50 g green peas, 500 g green asparagus, 2 slices cured ham, 1 red onion, 15 cl dry white wine, 1 l chicken stock, 70 g butter, 100 g parmesan, saffron 1 dose saffron threads, salt and pepper.
Soak saffron in 5 cl tepid water.
Do with half of the parmesan shavings and grate the other half.
Chop onion, cut asparagus in 5 cms pieces, set the tips aside.
Make onion sweat in a pot with 20 g butter.
Put rice, wine,saffron with the water it soaked in and stir until complete absorption.
Add green peas and asparagus pieces.
Add stock to cover rice.
Simmer and continue to add stock as soon as previous absorbed by rice.
Add sliced mushrooms and asparagus tips 10 minutes before rice is cooked.
Before serving, add remaining butter and grated parmesan.
Decorate with strips of cured ham and parmesan shavings.
* Magimix cook expert:
Follow the Magimix recipe, just change ingredients