RISOTTO ASPARAGUS

RISOTTO ASPARAGUS

An Italian dish of rice cooked in stock with ingredients such as vegetables and meat or seafood. This authentic Italian-style Asparagus risotto takes time to prepare, It’s the perfect complement for grilled meats and chicken dishes.

ASPARAGUS RISOTTO

Course Main Course
Cuisine Italian
Keyword Risotto recipes
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings 2 PEOPLE

Ingredients

  • Chicken broth........................................4 cup
  • Olive oil....................................................3 tbsp
  • Asparagus................................................8-10 sticks
  • Large shallots .......................................1 no
  • Chopped garlic......................................1 tsp
  • Risotto rice..............................................1 cup
  • dry white wine........................................1/2 cup
  • Finely chopped celery..........................1 tbsp
  • Cooking cream.......................................2 tbsp
  • Crushed pepper.....................................to taste
  • Salt............................................................ to taste
  • Grated Parmesan cheese.....................1/3 cup
  • Butter..........................................................3 tbsp

Instructions

  1. Before preparation soak rice prior 30 minutes.
  2. In a heavy saucepan warm chicken broth over low medium heat.
  3. Fine chop shallots and chop the Asparagus.
  4. Heat butter in a saucepan add chop garlic and onion, stir it low medium heat.
  5. Add soaked rice in it stire continuously for 5 minutes, then add stock, stir for a couple minute.

  6. Then add wine and celery, asparagus continue stir it. If it will be more thick, add some chicken stock in it.
  7. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

  8. Remove from heat, and stir in with their liquid, butter, cream, and Parmesan.
  9. Season with salt and pepper to taste.
  10. Garnish with blanched asparagus and sun-dried tomato with the sprinkle of Parmesan cheese and a little olive oil.
  11. Served hot.


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