Asparagus risotto with mint infusion

Preparation 15 mins

Cooking 40 mins

Quantity 4

Ingredients

Preparation

Place the cheese in the bowl and blend for 10 seconds on speed 10. Set aside in a bowl.
Trim the ends of the asparagus (about 1 cm) and peel the lower 5 cm of each spear.
Cut each asparagus into two pieces. Slice the lower part into 1 cm rounds and place in the bowl. Slice the upper part the same way and place in the steaming basket.
Add 800 ml of water and the two vegetable broth cubes to the bowl.
Insert the steaming basket. Cook for 15 minutes at 120°C, spoon speed.
Peel and halve the onion. Pick the mint leaves and set aside.
When the timer goes off, remove the steaming basket. Blend for 20 seconds on speed 10 and set the asparagus broth aside in a container.
Add the onion and blend for 5 seconds on speed 5. Scrape the sides with a spatula, then add the olive oil and sauté for 4 minutes at 120°C, speed 1, without the measuring cup.
Add the rice, white wine, and cook for 5 minutes at 120°C, reverse direction, speed 1.
Add the asparagus broth to the bowl and cook for 17 minutes at 100°C, reverse direction, spoon speed.
Place the steaming basket with the asparagus on the lid.
Add the butter and half of the Grana Padano. Place the measuring cup back on.
Mix for 20 seconds, reverse direction, speed 1.
Serve the risotto, top each plate with asparagus from the steaming basket, sprinkle with the remaining cheese, add a few mint leaves, and enjoy the asparagus risotto while hot!