Ingr\u00e9dients<\/strong> (pour 4 personnes) Pr\u00e9paration<\/strong> Pr\u00e9sentation : servir le risotto d\u00e9cor\u00e9 de copeaux de parmesan, de feuilles de basilic et de ciboulette hach\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":" Voici une recette de risotto simple et d\u00e9licieuse !<\/p>\n","protected":false},"author":18,"featured_media":2887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[6],"tags":[12,196,239],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/risotto_asperge_parmesan-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1615,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/08\/1615-risotto-au-safran\/","url_meta":{"origin":139,"position":0},"title":"Risotto au safran","date":"8 juin 2010","format":false,"excerpt":"Un vrai d\u00e9lice !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-safran-1.jpg?fit=333%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1627,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/12\/1627-risotto-aux-feves-et-aux-petits-pois\/","url_meta":{"origin":139,"position":1},"title":"Risotto aux f\u00e8ves et aux petits pois","date":"12 juin 2010","format":false,"excerpt":"L\u00e9ger et simple \u00e0 faire !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-aux-feves-et-aux-petits-pois-1.jpg?fit=500%2C429&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":135,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/04\/135-pennes-au-chevre-aux-asperges-vertes-et-aux-tomates-sechees\/","url_meta":{"origin":139,"position":2},"title":"Pennes au ch\u00e8vre, aux asperges vertes et aux tomates s\u00e9ch\u00e9es","date":"4 juin 2009","format":false,"excerpt":"Une recette simple, rapide et excellente !","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/pennes-asperge_chevre_tomates-seches-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1558,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/31\/1558-risotto-de-quinoa\/","url_meta":{"origin":139,"position":3},"title":"Risotto de quinoa","date":"31 mai 2010","format":false,"excerpt":"Une recette qui change du risotto traditionnel.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/risotto-de-quinoa-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2299,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/29\/2299-risotto-aux-endives\/","url_meta":{"origin":139,"position":4},"title":"Risotto aux endives","date":"29 novembre 2010","format":false,"excerpt":"Un d\u00e9licieux risotto cr\u00e9meux tr\u00e8s simple \u00e0 r\u00e9aliser qui accompagnera \u00e0 merveille toutes vos viandes r\u00f4ties. 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\n250 g de riz italien arborio
\n1 kg de petites asperges vertes
\n120 g de beurre
\n50 g de parmesan r\u00e2p\u00e9
\n1 oignon
\n2 tablettes de bouillon de poule
\n15 cl de vin blanc sec
\n1 cuil. \u00e0 soupe de cr\u00e8me fra\u00eeche
\n1 botte de basilic (facultatif)
\n1 petit bouquet de ciboulette (facultatif)
\nsel, poivre<\/p>\n![\"risotto_asperge_parmesan\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/06\/risotto_asperge_parmesan-1.jpg?resize=500%2C375\" "\\"risotto_asperge_parmesan\\"")
<\/p>\n
\n1.Eplucher les asperges.
\n2.Les faire cuire 15 min dans une casserole d’eau bouillante sal\u00e9e. Les \u00e9goutter d\u00e9licatement et les r\u00e9server.
\n3.Faire bouillir 1,5 l d’eau dans une autre casserole.
\n4.Emietter les tablettes de bouillon, remuer et laisser fr\u00e9mir.
\n5.Peler et \u00e9mincer l’oignon.
\n6.Dans une cocotte, faire revenir l’oignon dans 40 g de beurre sur feu doux pendant 5 min.
\n7.Ajouter le riz et remuer pendant quelques minutes, jusqu’\u00e0 ce que les grains soient translucides.
\n8.Verser le vin blanc, m\u00e9langer et poursuiver la cuisson sur feu tr\u00e8s doux en versant r\u00e9guli\u00e8rement du bouillon fr\u00e9missant dans la cocotte au fur \u00e0 mesure qu’il est absorb\u00e9 par le riz (compter 18 \u00e0 20 min de cuisson). Saler et poivrer.
\n9.D\u00e8s que le risotto est \u00e0 point, \u00e9teigner le feu, ajouter le reste de beurre, le parmesan r\u00e2p\u00e9 et la cr\u00e8me.
\n10.M\u00e9langer, disposer les asperges sur le risotto pour les r\u00e9chauffer et laissez reposer 3 min. <\/p>\n