Butternut squash, wild asparagus and Black Truffle Pearls Risotto
- 200 gr. butternut squash, diced
- ½ bunch wild asparagus
- 1 big leek
- 1 clove of garlic
- 1 tablespoon butter
- 2-3 tablespoons olive oil
- Parmesan cheese to taste
- Chopped chives
- Vegetable or chicken broth
- 4 big handfuls of carnaroli rice
- Black Truffle Pearls
Sauté the leek and the garlic, finely chopped (you can also add onion) in some olive oil and butter. Add the diced butternut squash. Then add the wild asparagus cutted in small pieces. Incorporate the rice, sauté, and add little by little the broth, stirring constantly so the rice can absorb the liquid and get creamy.
In the last 3 minutes, and the grated parmesan cheese. When de rice is almost tender (al dente) remove from heat, cover the pan, and let it rest for 2 or 3 minutes.
Put into a plate, and garnish with chopped chives and Black Truffle Pearls.