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Fine hierbs
Picada catalana
Mediterranean sea salt
Are you a rice lover?
You are going to love this recipe. An irresistible risotto with asparagus and fine herbs, with a delicate flavour and creamy texture.
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minutes
minutes
Low
200 g of Arborio rice
200 g of fresh green asparagus
100 g of goat curl cheese
25 g of cream
2 tablespoons of butter
750 g of vegetable stock
2 tablespoons of extra virgin olive oil
Zest of 1 orange
1 tablespoon of capers
Picada catalana Carmencita
1 tablespoon of Carmencita fine herbs
Carmencita sea salt grinder
6. Sauté on a frying pan the asparagus heads and toast the picada on the same pan.
7. Pearl the rice with butter and add the vegetable stock little by little stirring it continuously.
8. When the rice is 3 minutes left from finishing add the asparagus cream and keep stirring.
9. Add the other part of the goat cheese and a tablespoon of butter to push the risotto.
10. Decorate with molten cheese, the asparagus heads and the toasted picada.
