Italian
Prep: 15 minutes | Cook: 30 minutes
4
Dificuldade:
Alta
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
Método de Preparação
- Heat broth in a saucepan and keep warm.
- In a large pan, sauté shallots in olive oil until translucent.
- Add garlic and rice, cook until rice is lightly toasted.
- Add wine and stir until absorbed.
- Add hot broth one ladle at a time, stirring constantly.
- When rice is halfway done, add asparagus.
- Continue adding broth until rice is creamy and al dente.
- Stir in butter, parmesan, and lemon zest.
- Season with salt and pepper.
- Add shallots and garlic to bowl: 5 sec/speed 5.
- Add oil: 3 min/120°C/speed 1.
- Add rice: 3 min/120°C/reverse/speed 1.
- Add wine: 2 min/120°C/reverse/speed 1.
- Add broth and asparagus: 16-18 min/100°C/reverse/speed 1.
- Add butter, cheese, lemon zest: 2 min/reverse/speed 1.
Dicas
- Use fresh spring asparagus for best results
- Toast the rice well for better flavor
- Keep the broth hot while adding to the rice
- Don't overcook the asparagus - it should remain slightly crisp
- Let risotto rest for 2 minutes before serving
- Save some asparagus tips for garnish
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
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Ingredientes pesquisados
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Tabela nutricional
| Calories | 420 |
| Protein | 12g |
| Carbohydrates | 58g |
| Fat | 16g |
| Fiber | 4g |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo