Risotto with Asparagus and Cheese Recipe Video
This dish is excellent all by itself or as a side for any kind of meat. It is fairly easy to make and must be served immediately. You will want to make this last if you are serving it with other things. If you want to keep it vegetarian use vegetable broth instead of chicken broth in this recipe. We had it with Hoisin roast dusk and chipotle infused sweet potatoes. Enjoy!
Ingredients
1 pound bunch of asparagus.
Pot of salted water
6 cups of chicken stock
Olive oil
Small yellow onion
Arborio rice
Risotto
Parmesan cheese
Please see video
Directions
Trim a 1 pound bunch of asparagus.
Bring a large pot of salted water to a boil.
Add the asparagus and cook for 2 minutes. Drain and place in iced water. Set aside.
Place 6 cups of chicken stock into a small pan. Bring to a slow simmer and keep it that way.
Heat a large skillet with some olive oil. Add a small yellow onion, finely chopped. Cook,
stirring often until onion is soft and translucent. Add 2 cups of Arborio rice and sauté until rice
is translucent and has a small dot in the middle – about 10 minutes.
Add 1 ladleful of chicken stock to the rice. Mix constantly until the liquid is mostly dried up.
Continue adding the stock, a ladleful at a time, for 15 minutes. Add the asparagus.
Add all but ¼ of the chicken stock to the risotto. When rice is cooked – in about 20 minutes -
remove from heat. Add the remaining ¼ cup chicken stock and ¼ cup shredded Parmesan
cheese. Mix well.
Serve immediately!
This video is a creation of pastryparrot1. You can visit pastryparrot1 for complete recipes, and more videos.
Bring a large pot of salted water to a boil.
Add the asparagus and cook for 2 minutes. Drain and place in iced water. Set aside.
Place 6 cups of chicken stock into a small pan. Bring to a slow simmer and keep it that way.
Heat a large skillet with some olive oil. Add a small yellow onion, finely chopped. Cook,
stirring often until onion is soft and translucent. Add 2 cups of Arborio rice and sauté until rice
is translucent and has a small dot in the middle – about 10 minutes.
Add 1 ladleful of chicken stock to the rice. Mix constantly until the liquid is mostly dried up.
Continue adding the stock, a ladleful at a time, for 15 minutes. Add the asparagus.
Add all but ¼ of the chicken stock to the risotto. When rice is cooked – in about 20 minutes -
remove from heat. Add the remaining ¼ cup chicken stock and ¼ cup shredded Parmesan
cheese. Mix well.
Serve immediately!
This video is a creation of pastryparrot1. You can visit pastryparrot1 for complete recipes, and more videos.
Editors Review
What can be a good accompaniment to meat and vegetarian dishes? Risotto!! This video shows how to make risotto with asparagus, a very healthy ingredient. It is simple you will love it. You have to watch the chef in the video make the risotto carefully to make perfect rice.Chef
