![Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/27CF08EC-62B0-4EF3-9B7C-FE4EAE0C9A7A/Derivates/30cccb94-e2cd-4f27-b381-ea84f0162b06.jpg)
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Asparagus Risotto, Sun-dried Tomato Tear and Share Rolls, Berry Foam
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Ingredients
Preparation Before Demo
- 250 g asparagus, woody ends removed
Sun-dried Tomato Tear and Share Rolls
- 220 g water
- 1 tsp sugar
-
2
tsp dried instant yeast (8 g)
or 20 g fresh yeast, crumbled - 500 g strong white bread flour
- 90 g sun-dried tomatoes in oil, drained
- 30 g olive oil, plus extra for greasing
- 1 tsp fine sea salt
Berry Foam
- 80 - 140 g sugar, to taste
- 500 g mixed berries, frozen
-
10 - 30
g lime juice, to taste
or 10 - 30 g lemon juice, to taste - 1 egg white, from medium or large egg
Baking
- 1 egg yolk, from medium or large egg
Asparagus Risotto
- 60 g Parmesan cheese, cut in pieces (2 cm)
- 50 g shallots, halved
- 20 g olive oil
- 200 g dry white wine
- 250 g risotto rice
- 450 g liquid vegetable stock, hot
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 250 g frozen peas
- 20 g butter
- Nutrition
- per 1 portion
- Calories
- 2758 kJ / 658 kcal
- Protein
- 17.8 g
- Carbohydrates
- 101.7 g
- Fat
- 18.1 g
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