Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, asparagus and tomato risotto. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start.
Asparagus and tomato risotto is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Asparagus and tomato risotto is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Asparagus and tomato risotto:
- Prepare 350 g risotto rice
- Make ready Few asparagus tips washed and chopped
- Make ready 2-3 tablespoons passata sauce
- Make ready small chopped onion
- Make ready 1-1.2 litres hot stock
- Get olive oil
- Get knob or two of butter
- Prepare Glug of white wine (I keep cheap carton wine for cooking)
- Make ready to taste Salt
- Make ready Parmesan cheese
Cut off asparagus tips and reserve. Healthy vegetarian recipe and review for risotto with sundried tomatoes, asparagus, and mushrooms. Risotto is one of those simple, humble meals that can elevate a few good ingredients to mythical heights. It's my definition of comfort food.
Steps to make Asparagus and tomato risotto:
- Cook onions in olive oil until soft. Add asparagus and continue cooking for 1-2 minutes
- Add rice and cook for 1-2 minutes. Turn up the heat slightly and add wine. Let it evaporate. Now add about 3/4 of the stock and a pinch of salt. Stir and simmer
- After 10 minutes, add passata sauce and stir. Continue cooking for another 10 minutes or do adding more stock as necessary to cook the rice. With about 2 mins to go so right at the end of cooking time, add butter and Parmesan. Stir for 2-3 minutes until creamy. Serve with extra Parmesan 😊
Master the usually tricky risotto in just a few simple steps with today's recipe. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside..
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