Asparagus risotto with Pancetta
Standard
Serve hot
Risotto Butternut
Challenging
Serve hot
Print recipe
Ingredients
- Risotto (B13) - 250 g
- Butternut in brunoise - 40 g
- Butternut in mirepoix - 140 g
- Smoked bacon chips - 2 slices
- Pecans - 5 pieces
- Maple syrup - ½ tbsp
- Fresh cream - 100 ml
- Butter - 1 knob
- Salt and pepper
- Thyme
Preparation
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Ingredients
- Risotto (B13) - 250 g
- Butternut in brunoise - 40 g
- Butternut in mirepoix - 140 g
- Smoked bacon chips - 2 slices
- Pecans - 5 pieces
- Maple syrup - ½ tbsp
- Fresh cream - 100 ml
- Butter - 1 knob
- Salt and pepper
- Thyme
Risotto Butternut
Preparation
Color the butternut mirepoix with half of the butter. Add the cream, thyme, salt, and pepper. Heat over low heat until the butternut is soft, then blend the mixture.
Mix the brunoise with the maple syrup and season lightly. Spread on a baking sheet lined with parchment paper and bake in the oven at 160°C until caramelized.
Heat the Risotto in a hot pan with the remaining butter, stirring regularly. At the end, add the butternut cream and season to taste.
Warm the bacon chips and butternut brunoise.
Plate the Risotto and garnish with the brunoise, bacon chips, and pecans.