Asparagus Risotto with Beet Burrata

Name: Asparagus Risotto with Beet Burrata
Yield: 2 servings
Ingredients: 1 cup Carnaroli rice (about 180 grams); 1/2 bunch green asparagus; 2 small cooked beets; 1 burrata cheese; 1/2 onion; Vegetable broth; 1/4 cup dry white wine (about 60 ml); as needed Butter,; as needed Grated pecorino cheese,; as needed Olive oil,; as needed Salt,

Giorgia Nanut @Bella_dipadella

Asparagus Risotto with Beet Burrata

Giorgia Nanut @Bella_dipadella

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Ingredients

2 servings

1 cupCarnaroli rice (about 180 grams)
1/2 bunchgreen asparagus
2small cooked beets
1burrata cheese
1/2onion
Vegetable broth
1/4 cupdry white wine (about 60 ml)
as neededButter,
as neededGrated pecorino cheese,
as neededOlive oil,
as neededSalt,

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Steps

1

Steam or boil the green asparagus, removing the tips first. Meanwhile, in a nonstick skillet with melted butter, sauté the asparagus tips with a pinch of salt and set them aside.
Once the asparagus stalks are cooked, blend them well with olive oil, salt, and, if you like, a pinch of pepper.
2

Open the burrata and scoop out the soft inside. Combine it with the diced beets. Blend everything with a mixer until you get a bright pink cream. Add a little salt.
3

In a large pot, sauté the onion, then add the rice and toast it. Pour in the white wine and let it evaporate. Continue cooking, gradually adding vegetable broth and stirring constantly. When the rice is almost done, add the asparagus cream, stir, and finish with butter and grated pecorino. Cover the pot and let it rest for one minute.
4

Serve the risotto, topping with the beet burrata cream and the reserved asparagus tips.