Italian
Prep: 15 minutes | Cook: 25 minutes
4
Dificuldade:
Alta
Ingredientes
- 320g arborio rice
- 400g fresh asparagus
- 1 medium white onion
- 2 garlic cloves
- 1.2L vegetable broth
- 120ml white wine
- 80g parmesan cheese
- 50g butter
- 30ml olive oil
- to taste salt
- to taste black pepper
Método de Preparação
- Cut asparagus into 2-inch pieces, blanch and set aside
- Sauté diced onion and garlic in olive oil
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Gradually add hot broth, stirring constantly
- After 15 minutes, add asparagus
- Cook until rice is creamy but al dente
- Remove from heat, add butter and parmesan
- Let rest for 2 minutes before serving
- Add onion and garlic, chop 5 sec/speed 5
- Add oil, sauté 3 min/120°C/speed 1
- Add rice, toast 2 min/120°C/reverse/speed 1
- Add wine, cook 2 min/100°C/reverse/speed 1
- Add broth, cook 15 min/100°C/reverse/speed 1
- Add asparagus, cook 5 min/100°C/reverse/speed 1
- Add butter and cheese, mix 30 sec/reverse/speed 2
Dicas
- Use fresh spring asparagus for best results
- Keep broth hot while adding to the rice
- Don't overcook the asparagus to maintain crunch
- Reserve some asparagus tips for garnish
- Toast the rice well for better texture
- Let risotto rest before serving for optimal creaminess
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 485 per serving |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 18g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo