Asparagus risotto with dried tomatoes and basil

Sauté shallots until golden and glass-like. Add arborio rice, stir and add white wine. After the alcohol evaporates, add the asparagus stock gradually. To prepare the stock using asparagus ends, cook these in water just below the boiling point, add a half of lemon, bay leaves, and whole black pepper. Cook for about 20 minutes. The rice is supposed to stay al dente. When rice is done, cook chopped asparagus in a separate pan together with garlic and salt. Add rice, more stock, let it cook for a bit. Add MEGGLE Creme Cuisine, chopped basil, and grated parmesan for taste.

Serve on a plate with dried cherry tomatoes on top. You can prepare these in bulk even for future cooking. Just cut them half, spread them around a baking tray, season it with salt, pepper, brown sugar, chopped thyme, olive oil, and dry in an oven at approximately 50°C. After they’re done, keep them in olive oil so you can use them with your next cooking or barbecue. You can season the dish with black sesame at the end.