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
- 50g 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, separating tips from stalks
- 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 stalks
- 5 minutes later, add tips
- Cook until rice is al dente
- Remove from heat, add butter and parmesan
- Finish with lemon zest and season
- Add onion and garlic: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add rice: 2 min/120°C/reverse/speed 1
- Add wine: 2 min/120°C/reverse/speed 1
- Add stock and asparagus stalks: 15 min/100°C/reverse/speed 1
- Add tips: 5 min/100°C/reverse/speed 1
- Add butter and cheese: 1 min/reverse/speed 2
- Rest for 2 minutes before serving
Dicas
- Use fresh, seasonal asparagus for best results
- Don't wash rice before cooking to maintain starch
- Stock should be hot when adding to rice
- Stir constantly for creamier texture
- 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
Avaliação atual: 0,0 (0 votos)
Ingredientes pesquisados
random
Tabela nutricional
| Calories | 485 |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 680mg |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo