Spring risotto

Name: Spring risotto
Prep time: 55 min
Cook time: 30 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 150 g (1/3 lb) of smoked trout; 560 ml (2 1/4 cups) of Arborio rice; 310 ml (1 1/4 cups) of fresh peas; 225 g (1/2 lb) of green asparagus; 2 onions; 2 artichokes, “Poivrade” style; 30 ml (2 tablespoons) of cognac; 45 ml (3 tablespoons) of olive oil; Salt and pepper; 15 ml (1 tablespoon) of butter; 125 ml (1/2 cup) of white wine; 1/2 lemon; 2 litres (8 cups) of vegetable broth; Fresh chive, finely chopped, up to taste

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Author: Les Cultures de chez nous

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Preparation 25

Baking 30

Portions 6

Freezing No

Budget

Ingredients Preparation

Ingredients

150 g (1/3 lb) of smoked trout
560 ml (2 1/4 cups) of Arborio rice
310 ml (1 1/4 cups) of fresh peas
225 g (1/2 lb) of green asparagus
2 onions
2 artichokes, “Poivrade” style
30 ml (2 tablespoons) of cognac
45 ml (3 tablespoons) of olive oil
Salt and pepper
15 ml (1 tablespoon) of butter
125 ml (1/2 cup) of white wine
1/2 lemon
2 litres (8 cups) of vegetable broth
Fresh chive, finely chopped, up to taste

Preparation

Side-by-side mode

Slice artichokes into four and remove hay. Mince them into thin slices. Soak them in a bowl filled with lemon water. Peel asparagus and slice stems into chunks, then set tips apart.
Peel onions and mince. Peel the peas. Dice trout and pour cognac over it.
Steam vegetables in olive oil for 5 minutes.
Add the rice and mix it with a wooden spoon. Add white wine and evaporate. Continue cooking for 20 minutes while slowly adding warm broth. Add butter, chive and asparagus tips. Cook for 5 minutes and add diced smoked trout. Cook for another 5 minutes.
Serve hot with cold meat.