If you’re looking for a spring-flavored dish with a super indulgent touch… you’re in the right place!
Today we’ll make an irresistible asparagus and sausage risotto with the Monsieur Cuisine, a recipe that combines the freshness of asparagus with the bold flavor of sausage… all in a simple and quick version thanks to our kitchen helper!
The result is an extra-creamy, fragrant risotto that’s perfect both for a family dinner and for impressing friends. And do you know the best part? The Monsieur Cuisine does (almost) everything… you only have to enjoy the aroma filling the kitchen!
Get ready to serve a first course that wins over at the first bite… and will disappear quickly!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Cooking with a kitchen robot
- Cuisine: Italian
Ingredients
- 1 cup rice (Carnaroli or Arborio)
- 7 oz asparagus, trimmed (tender green or wild)
- 3.5 oz sausage (fresh)
- 2 cups boiling water
- 1 teaspoon fine salt
- 1/2 white onion
- 1 clove garlic (optional)
- 2 tbsp olive oil
- 2 tbsp dry white wine
- 2 tbsp butter
- 1 oz grated Parmesan
- to taste fine salt + freshly ground black pepper
Steps
1 – Preparing the asparagus
Wash the asparagus, remove the tougher woody ends of the stalks and cut them into pieces, keeping the tips aside (they are delicate and will be added later).
2 – Chop onion, garlic and asparagus
Place in the bowl 1/2 white onion, 1 clove of garlic (optional) and the asparagus stalks.
Chop on Turbo mode for 5 seconds.3 – Sauté
Add the peeled and crumbled sausage, the olive oil and the white wine to the bowl.
Sauté without the measuring cup in mode: Brown for 5 minutes at 248°F speed 1.
4 – In with the rice!
Insert the butterfly whisk (I like to do it this way to preserve the grains). Pour in the boiling water, the teaspoon of fine salt and the rice previously rinsed under running water.5 – Cooking the risotto
Select the custom cooking mode and cook: 14 minutes at 212°F speed 1, blades on Reverse rotation with the measuring cup inserted.6 – Final touch
5 minutes before the end of cooking, stop and add the asparagus tips set aside so they stay bright green and slightly crunchy. Also add the grated Parmesan and the butter, then continue cooking.
7 – Rest
At the end of cooking, adjust salt if necessary and add a sprinkle of black pepper. Let rest 1-2 minutes before serving.
