Asparagus & Pesto Risotto

Monday 07th May 2018

Asparagus & Pesto Risotto


Fresh Green Asparagus 

1 Onion 

90g Grated parmesan cheese 

250g Arborio rice 

1 L  Hot chicken stock 

150g Mushroom 

25g Cream cheese 

20g Cream 

30cl White Wine 

20g Pesto 

300g Calamar 

10cl Olive Oil 

Salt and Pepper


Method of Preparation

Peel the asparagus and set aside in two parts. 

Cook the other parts in boiling salted water for 1-2 minutes, then cool them in cold water and drain them on paper towels.

Cut them into 2 cm pieces and chop the onion.

In a saucepan, heat the oil, add the onion and rice, and cook the mixture for 1 minute, while stirring.

Once it is absorbed by the rice, add a ladle of chicken stock and mix. 

Once the broth is well absorbed, add another ladle of chicken stock, and so on until all the broth is finished.

After 18 to 20 minutes, the rice should be cooked.

Then, add the cream cheese, pesto, mushrooms, parmesan and asparagus.

Season with salt and pepper.

Heat the oil to 200 degrees and fry the squid.

By Chef Ghiwa Mouhasseb

Music Credits:

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