Add arborio rice, stir and add white wine. After the alcohol evaporates, add the asparagus stock gradually.
To prepare the stock with the asparagus ends, cook these in water just below the boiling point, add half of a lemon, bay leaves, and whole black peppercorns. Cook for about 20 minutes.
Step 2
The rice is supposed to stay al dente. When the rice is done, cook chopped asparagus with the garlic and salt in a separate pan.
Add the rice, more stock and let it cook for a bit.
Add MEGGLE Creme Cuisine, chopped basil, and grated parmesan to taste.
Step 3
Serve on a plate with dried cherry tomatoes on top.
You can prepare these in bulk even for future cooking. Just cut them in half, spread them out on a baking tray, season with salt, pepper, brown sugar, chopped thyme and olive oil and dry in an oven at about 50°C.
Step 4
After they’re done, keep them in olive oil so you can use them next time you cook or barbecue. You can season the dish with black sesame at the end.
