Asparagus Risotto
Ingredients
1.25 litres stock (refer to Nonna’s rule below)
250ml “Gourmet cooking wine Pinot Grigio, Chardonnay or Sauvignon Blanc”
1 ½ cups Arborio rice
Small brown onion - finely chopped
2 bunches of asparagus - cut into bite size pieces
I cup grated parmesan cheese -use good quality freshly grated parmesan
Method
Bring stock to the boil in a saucepan over medium heat, turn to low heat gentle simmering.
In a separate saucepan heat a couple of tablespoons of olive oil over medium heat.
Add onion and lightly sauté for a couple of minutes. Add asparagus and cook a few more minutes until asparagus is half cooked. Remove from pan and keep aside.
Melt about 1 ½ tablespoon of butter in the same pan, add rice stir to coat. Add "Gourmet Cooking Wine" and simmer until most of liquid has been absorbed. Add a cup of hot stock stirring regularly, wait until most of liquid has been absorbed before adding more stock. When the last of the stock is added add parmesan and return onion and asparagus back to the risotto. Stir until creamy and rice is just cooked. It should take about 20 minutes add more water or stock if required.
Season with black pepper and salt sprinkle more parmesan on top.
*Hint, the more cheese added the creamier the texture and flavour of the risotto.
*We like the asparagus still crisp. If you prefer it well cooked, return the asparagus to the risotto earlier.
Nonna’s rule for using stock
If cooking chicken use beef stock, if cooking beef use chicken stock, so I assumed if cooking vegies use a combination of both. It’s personal preference. For this dish I use ¾ chicken and ¼ beef.
Ingredients
1.25 litres stock (refer to Nonna’s rule below)
250ml “Gourmet cooking wine Pinot Grigio, Chardonnay or Sauvignon Blanc”
1 ½ cups Arborio rice
Small brown onion - finely chopped
2 bunches of asparagus - cut into bite size pieces
I cup grated parmesan cheese -use good quality freshly grated parmesan
Method
Bring stock to the boil in a saucepan over medium heat, turn to low heat gentle simmering.
In a separate saucepan heat a couple of tablespoons of olive oil over medium heat.
Add onion and lightly sauté for a couple of minutes. Add asparagus and cook a few more minutes until asparagus is half cooked. Remove from pan and keep aside.
Melt about 1 ½ tablespoon of butter in the same pan, add rice stir to coat. Add "Gourmet Cooking Wine" and simmer until most of liquid has been absorbed. Add a cup of hot stock stirring regularly, wait until most of liquid has been absorbed before adding more stock. When the last of the stock is added add parmesan and return onion and asparagus back to the risotto. Stir until creamy and rice is just cooked. It should take about 20 minutes add more water or stock if required.
Season with black pepper and salt sprinkle more parmesan on top.
*Hint, the more cheese added the creamier the texture and flavour of the risotto.
*We like the asparagus still crisp. If you prefer it well cooked, return the asparagus to the risotto earlier.
Nonna’s rule for using stock
If cooking chicken use beef stock, if cooking beef use chicken stock, so I assumed if cooking vegies use a combination of both. It’s personal preference. For this dish I use ¾ chicken and ¼ beef.