Italian
Prep: 15 minutes | Cook: 25 minutes
4
Dificuldade:
Alta
Ingredientes
- 320g arborio rice
- 400g fresh asparagus
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 120ml white wine
- 1.2L vegetable stock
- 80g, grated parmesan cheese
- 60g butter
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- 1 lemon lemon zest
Método de Preparação
- Cut asparagus into 2-inch pieces, keeping tips separate
- Heat stock in a separate pot and keep warm
- Sauté onion in olive oil until translucent
- Add rice and toast for 2 minutes
- Add wine and stir until absorbed
- Add hot stock gradually, stirring constantly
- After 15 minutes, add asparagus stems
- 5 minutes later, add tips
- Finish with butter, parmesan, and lemon zest
- Add onion and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed soft
- Add wine: 2 min/120°C/reverse/speed soft
- Add stock and asparagus stems: 15 min/100°C/reverse/speed soft
- Add tips: 5 min/100°C/reverse/speed soft
- Add butter and cheese: 1 min/reverse/speed soft
Dicas
- Use high-quality arborio or carnaroli rice
- Keep stock hot throughout cooking
- Don't wash the rice before cooking
- Toast the rice properly for better texture
- Add stock gradually for creamier results
- Let risotto rest for 2 minutes before serving
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 |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 680mg |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo