2 tablespoons of butter
1 large onion, finely chopped
2 cups of Italian Arborio rice (400g)
1/3 cup of dry champagne
1 1/2 cups of carrot juice (utilize 6 medium carrots)
1/2 cup of celery juice (utilize 3 stalks)
4 cups of vegetable broth (960ml)
1/2 cup of heavy cream (120ml)
1/3 cup of grated Parmesan cheese
1 minced garlic clove
3 tablespoons of olive oil
1 ripe tomato, peeled and seeded, finely chopped
6 green asparagus spears, fresh, clean, blanched, and finely chopped
1 pinch of oregano
Fresh parsley leaves
Salt and black pepper to taste
2 tablespoons of butter
1 large onion, finely chopped
2 cups of Italian Arborio rice (400g)
1/3 cup of dry champagne
1 1/2 cups of carrot juice (utilize 6 medium carrots)
1/2 cup of celery juice (utilize 3 stalks)
4 cups of vegetable broth (960ml)
1/2 cup of heavy cream (120ml)
1/3 cup of grated Parmesan cheese
1 minced garlic clove
3 tablespoons of olive oil
1 ripe tomato, peeled and seeded, finely chopped
6 green asparagus spears, fresh, clean, blanched, and finely chopped
1 pinch of oregano
Fresh parsley leaves
Salt and black pepper to taste
Heat a medium-sized pan over moderate heat with the butter
When it starts to bubble, add the onion
Fry until softened
Add the rice, increase the heat, and cook for a few minutes
Stirring constantly, add the champagne and let it evaporate
Next, add the carrot and celery juices
Continue stirring until the rice absorbs all the liquid
Add the vegetable broth, one cup at a time, until the rice is tender but still al dente
Remove from heat, add heavy cream and Parmesan cheese
Season to taste with salt and black pepper, cover the pan, and let it rest for 5 minutes
Meanwhile, in a skillet, fry the garlic in olive oil until golden brown
Add the tomato and asparagus, and cook until tender
Remove from heat, add oregano and parsley, and season to taste
If desired, drizzle some champagne foam (remaining from the bottle) over the risotto, stir delicately, and serve immediately with the roasted vegetables
694 calories per serving
