Serves 2
Prep time 30 minutes
Ingredients for grilled asparagus
2 Asparagus
Ingredients for tomato fondue
1kg fresh tomatoes
2 large onions
2 celery sticks
4 garlic cloves
50g tomato paste
20g sugar
30g butter
4 sprigs thyme
Basil leaves
Ingredients for risotto
2 cups Carnaroli rice
2 sprigs thyme
2 knobs butter
100ml vegetable stock
Method for asparagus
Bring a pan of water to the boil and trim the asparagus. Blanche them in the water for 4 minutes and plunge them in a bowl of ice water to stop them from overcooking and losing their colour. Grill them and serve.
Method for tomato fondue
In a pot fry onions, celery, garlic and thyme and add the tomato paste. Meanwhile, scatter the sugar over the tomatoes and roast for 20 minutes at 180°C. Add to the pot once they are done and leave to simmer. Once the sauce reduces blend it with basil leaves. Pass through a fine sieve and set aside.
Method for risotto
In a non-stick pan toast risotto in the butter, add in the thyme and stir. Add in the stock and allow it to reduce. Add the tomato fondue and continue stirring. Cook until the rice is cooked through.
Garnish with crispy basil – Heat up some vegetable oil in a pan and deep fry basil leaves until crisp and scatter onto the risotto before serving.
