Jenny's Spring Asparagus Risotto

Step 1

Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve

Step 2

Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6

Step 3

Add 20g of olive oil; saute 5 minutes at 100°C on speed 3

Step 4

Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1

Step 5

Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1

Step 6

Scale in stock; cook 12 minutes at 100°C on reverse speed 1

Step 7

Taste rice for texture; add 1 or 2 min if rice is too al dente

Step 8

Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1

Step 9

Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1

Step 10

Adjust seasoning and serve immediately