Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, asparagus and tomato risotto. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Asparagus and tomato risotto is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Asparagus and tomato risotto is something which I have loved my entire life.
Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
To get started with this recipe, we must first prepare a few components. You can cook asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Asparagus and tomato risotto:
- Get 350 g risotto rice
- Make ready Few asparagus tips washed and chopped
- Prepare 2-3 tablespoons passata sauce
- Prepare small chopped onion
- Take 1-1.2 litres hot stock
- Take olive oil
- Make ready knob or two of butter
- Make ready Glug of white wine (I keep cheap carton wine for cooking)
- Prepare to taste Salt
- Get Parmesan cheese
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. Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
Instructions 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 😊
Home > Recipes > Vegetables > Risotto with Asparagus, Sundried Tomatoes & Porcini Mushrooms. Place the stock in a small saucepan and bring to a boil, cover reduce and simmer, adding the drained liquids from the sundried tomatoes and porcini mushrooms. Classic Risotto with asparagus, mushrooms and shallots. This easy hearty recipe is easy enough for a weeknight but fancy enough for a date night at home! This is such a delicious recipe, I make it every time we fancy risotto.
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