The ideal pairing of creamy starch and briny sea asparagus.
3 Yukon Gold potatoes
½ yellow onion
5 cloves garlic, minced
¼ white wine
1 L chicken or vegetable stock
3 Tbsp butter
¼ cup grated Parmesan
1 cup green peas
salt and pepper, to taste
5 pieces sea asparagus
1 shallot, fried in rings
cherry tomatoes, quartered
1 tsp baking soda
- Dice potatoes and onions into small cubes. Lightly sweat onions and minced garlic for 4 min. Add potatoes, white wine and about one cup of stock.
- Over medium heat cook while stirring gently. Once the stock is mostly absorbed, make another addition of stock. Continue in this way until potatoes are soft.
- Add butter, Parmesan, peas and season with salt and pepper.
- Place risotto into a bowl and garnish with sea asparagus, fried shallots and cherry tomatoes.
Yield 6 servings
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