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Recipe of: © Monsieur Cuisine

Asparagus and orange risotto

MC plus
4 portions
Preparation time: 20 min.
Created on: 08.08.2016
Last changes: 01.09.2016
  • 50 g Parmesan
  • 200 g green asparagus
  • 1 onion
  • 1 tbsp butter
  • 300 g risotto rice
  • salt
  • 100 ml wine
  • 400 ml vegetable stock
  • juice of 1 orange
  • 100 g butter


Per portion:

  • calorific value
    2303 kj / 550 kcal
  • protein: 11 g
  • carbohydrates: 62 g
  • fat: 26 g
Preparation time
20 min.
  1. Add the Parmesan to the blender jug, then process for 10 seconds/speed setting 10. Transfer to a small bowl and set aside. Thoroughly clean the jug.
  2. Peel the lower part of the asparagus, removing the woody ends. Wash and cut the spears into sections 3 cm long. Place in the deep steamer basket and sprinkle with salt. Fill the blender jug with 1 litre of water and place the steamer basket containing the asparagus in position, then cook for 12 minutes/steamer button. Remove the steamer basket filled with asparagus and set aside. Empty the water from the blender jug and dry well.
  3. Peel and halve the onion, place in the blender jug and process for 8 seconds/speed setting 5, using the spatula to push the chopped onion down off the sides. Add 1 tablespoon of butter, then sweat for 3 minutes/110 °C/roast button. Add the risotto rice and continue to cook for 2 minutes/110 °C/roast button.
  4. Add the white wine and vegetable stock to the blender jug, then cook all the ingredients for 20 minutes/90 °C/speed setting 1/reverse button. The rice should be creamy but still firm to the bite. Adjust the amount of liquid, depending on the type of rice used.
  5. Blend the orange juice, butter and Parmesan into the finished risotto for 1 minute/80 °C/speed setting 2/reverse button. Allow to stand for 10 minutes while the flavours are absorbed, then add the pieces of cooked asparagus and mix for 20 seconds/speed setting 1/reverse button.


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