Green Risotto with Purple and Wild Asparagus

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Watercress Purée

Boil the spinach and watercress in heavily salted water.

Cool quickly in ice water to set the green color, then mix in a blender and strain through a tamis. Set the purée aside.

Step 2: Risotto

Bring the chicken stock to a boil without reducing it.

Peel and mince the white onions.

Soften the onion without browning with 1 3/4 ounces (50 g) butter in a saucepan. Be sure to stir the risotto constantly as it cooks with a wooden spoon or spatula.

Add the rice and stir for 3 minutes until it becomes translucent, then add the white wine and let evaporate completely.

Cover with the hot stock and simmer. When the rice has absorbed all of the liquid, cover with stock again. Repeat five or six times.

When the rice is halfway cooked, add the minced asparagus, prepared below.

After 18 minutes, the rice should be done. At this point, add 1 1/2 ounces (40 g) butter, the olive oil, the whipped cream, the watercress purée and the grated parmesan, stirring constantly.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse