A asparagus risotto recipe with a twist. We have made an asparagus pesto to add on the risotto, which gives a vibrant color. It is creamy, delicious spring recipe. I topped it with parmesan and grilled salmon.
Ingredients:
Arborio rice 1/2 cup
Asparagus 400g
Parmesan 1/4 cup
Basil 1/2 cup
Lemon 1
Olive oil 2 tbsp
Shallot 1
Garlic 1 clove
White wine 1/4 cup
Vegetable broth 3 cups
Method: Dice the shallot and cut asparagus into bite size pieces. Blanch half of it. Make a paste of blanched asparagus, basil and garlic. Sei it aside. In a heavy bottom pan, add olive and shallot. Cook for a minute. Add rice and fry for 2 minutes. Deglaze with white wine. Cook the wine off. Add one cup of warm broth and let the rice absorb all the broth. Repeat this step until rice is almost al dente. Add asparagus tips and the last 1/2 cup broth and cook for five minutes. Combine asparagus pesto, parmesan cheese, salt, pepper and lemon juice according to your taste.
Serve the risotto warm topped with more parmesan and drizzle olive oil.
Enjoy!
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