To all risotto lovers out there, this recipe is a must try. This risotto contains asparagus, peas and fresh basil, and not only is it mouthwatering because of its incredible flavors, this risotto is the definition of creamy and rich, making it the ultimate risotto for everyone around the table.
So, do you want to know the secret behind making a creamy risotto? They key is to use a wooden spoon and to make sure to stir regularly, especially towards the end. This way, you will bring out the starch from the rice which is what creates the creaminess.
That being said, this risotto recipe is for four people, but keep in mind that a risotto is somewhat heavy and filling. I would say that it will take between 45 minutes and one hour to make this recipe, depending on how comfortable you are in the kitchen. If you are looking to make a vegetable risotto, keep this recipe as it is or add additional vegetables. However, if you want to add some protein you can do so as well! I would recommend either a filet mignon, chicken or salmon. You can either slice it up and have it on the side or cut it into smaller pieces and mix it into the risotto. Up to you! Having said that, this dish is the perfect alternative if you are having dinner guests because if you choose to serve the protein on the side, it can be vegetarian if any of your guests are vegetarian or do not eat fish or meat.
Below you will find the ingredients to this creamy and delicious risotto.
Ingredients:
1 shallot
1 garlic clove
1 package of asparagus
1 ½ tbsp. butter
1 1/3 cups risotto rice
3 ½ cups chicken bullion
1 2/3 cups dry white wine
2/3 cup chopped fresh basil
1 cup green peas
1 1/3 cups coarsely grated parmesan cheese
Salt & pepper
Cooking instructions:
1. Mince the banana shallot and garlic clove.
2. Break off the lower parts of the asparagus and cut the rest into 1 inch long pieces.
3. Heat up a pot with the butter and fry the onion and garlic until soft, make sure it does not burn.
4. Add the rice and let it fry for a short while.
5. Add the white wine and let it boil into the rice, stir every now and then.
6. Add some of the chicken bouillon and let it boil into the rice at a low temperature.
7. Make sure to stir regularly and add more bouillon little by little until the rice is fully cooked and almost soft.
8. Add the asparagus pieces and let them simmer under constant stirring up until the last minute.
9. Chop the peas and add them together with the basil once the risotto is soft and creamy.
10. Add the parmesan cheese and stir. Taste with salt and pepper.
11. Serve immediately!
Enjoy!
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