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Spring Asparagus Risotto (en)

Spring Asparagus Risotto
Spring Asparagus Risotto
Preparação 15 minutes | Confeção 30 minutes

Ingredientes

  • 1.5 cups arborio rice
  • 1 pound, trimmed and cut fresh asparagus
  • 1/2 cup white wine
  • 6 cups vegetable broth
  • 2, finely chopped shallots
  • 2 cloves, minced garlic
  • 1/2 cup, grated parmesan cheese
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • to taste salt
  • to taste black pepper

Preparação tradicional

  1. Heat broth in a separate pot and keep warm
  2. Sauté shallots in olive oil until translucent
  3. Add garlic and rice, toast for 2 minutes
  4. Add wine and stir until absorbed
  5. Add hot broth gradually, stirring constantly
  6. After 15 minutes, add asparagus
  7. Continue adding broth until rice is creamy
  8. Finish with butter, parmesan, and lemon zest
  9. Season with salt and pepper

Preparação na bimby

  1. Add shallots and garlic, chop 5 sec/speed 5
  2. Add oil, sauté 3 min/120°C/speed 1
  3. Add rice, toast 2 min/120°C/reverse/speed 1
  4. Add wine, cook 2 min/100°C/reverse/speed 1
  5. Add broth, cook 20 min/100°C/reverse/speed 1
  6. Add asparagus halfway through
  7. Add butter, cheese, lemon zest
  8. Mix 30 sec/reverse/speed 2

Dificuldade Alta
4
Italian

Dicas

  1. Use fresh spring asparagus for best results
  2. Keep broth hot throughout cooking process
  3. Don't wash rice before cooking
  4. Stir constantly for creamiest texture
  5. Let risotto rest for 2 minutes before serving
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Ingredientes pesquisados

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Tabela nutricional

Calories420
Protein12g
Carbohydrates58g
Fat16g
Fiber4g
Sodium890mg
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