'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 (use 6 medium carrots)'
'1/2 cup of celery stalks'
'4 cups of vegetable broth (960ml)'
'1/2 cup of heavy cream (120ml)'
'1/3 cup of grated Parmesan cheese'
'1 clove of garlic, minced'
'3 tablespoons of olive oil'
'1 ripe tomato, peeled and seeded, finely chopped'
'6 green asparagus spears, fresh, clean, blanched, and 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 (use 6 medium carrots)'
'1/2 cup of celery stalks'
'4 cups of vegetable broth (960ml)'
'1/2 cup of heavy cream (120ml)'
'1/3 cup of grated Parmesan cheese'
'1 clove of garlic, minced'
'3 tablespoons of olive oil'
'1 ripe tomato, peeled and seeded, finely chopped'
'6 green asparagus spears, fresh, clean, blanched, and chopped'
'1 pinch of oregano'
'Fresh parsley leaves'
Salt and black pepper to taste
'Heat a medium saucepan over moderate heat with the butter.'
'When it starts to bubble, add the onion.'
'Fry until the onion is translucent.'
'Add the rice, increase the heat, and cook for a few minutes, stirring constantly.'
'Add the champagne and let it evaporate.'
'Then, add the carrot and celery juices.'
'Continue stirring until the rice has absorbed all the liquid.'
'Add the vegetable broth, 1 cup at a time, until the rice is cooked but still firm.'
'Remove from heat and stir in the heavy cream and Parmesan cheese.'
'Season to taste with salt and black pepper.'
'
'In a separate skillet, fry the garlic in olive oil until it starts to brown.'
'Add the tomato and asparagus, and cook until they are tender.'
'Remove from heat, add oregano and parsley, and season to taste.'
'If desired, drizzle some champagne foam (if left over) over the risotto, stir gently, and serve immediately with the sautéed vegetables.'
