Risotto with asparagus recipe.

For 5 people
 
Time of Preparation: 15 minutes
     Cooking time: 40min
Difficulty: Easy
Season: Spring
Origin: Europe, Italy

Ingredients

     10 tomatoes
250 g arborio rice
1 liter of broth poultry
3 tablespoons olive oil
50 g shallots
1 bouquet garni
125 g of parmesan
250 g whipped cream
10 tomatoes
10 small basil leaves

Heat the chicken broth.

Trim the two bundles of asparagus tips and cut the stems1 cm long. Cook the asparagus in a pan with 1 tablespoon of olive oil and add a little hot chicken broth.

For the Risotto: peel and chop the shallots, cook in a pan with 2 tablespoons of olive oil, add the arborio rice, soak up the broth. Once the rice has taken on a translucent appearance, add a garni bouquet and cover.

Let it dry and wet it up a second time, and then a third time.

Add Parmesan cheese and whipped cream, then the asparagus spears. Add salt, pepper and some seasoning you like.

Serve in a bowl and garnish with asparagus, tomatoes and the basil leaves.

Risotto with asparagus recipe.
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 tomatoes
  • 250 g arborio rice
  • 1 liter of broth poultry
  • 3 tablespoons olive oil
  • 50 g shallots
  • 1 bouquet garni
  • 125 g of parmesan
  • 250 g whipped cream
  • 10 tomatoes
  • 10 small basil leaves
Instructions
  1. Heat the chicken broth.
  2. Trim the two bundles of asparagus tips and cut the stems1 cm long. Cook the asparagus in a pan with 1 tablespoon of olive oil and add a little hot chicken broth.
  3. For the Risotto: peel and chop the shallots, cook in a pan with 2 tablespoons of olive oil, add the arborio rice, soak up the broth. Once the rice has taken on a translucent appearance, add a garni bouquet and cover.
  4. Let it dry and wet it up a second time, and then a third time.
  5. Add Parmesan cheese and whipped cream, then the asparagus spears. Add salt, pepper and some seasoning you like.
  6. Serve in a bowl and garnish with asparagus, tomatoes and the basil leaves.
 

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