Italian
Prep: 15 minutes | Cook: 25 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 separate pot and keep warm
- Sauté shallots in olive oil until translucent
- Add garlic and rice, toast for 2 minutes
- Add wine and stir until absorbed
- Add hot broth gradually, stirring constantly
- After 15 minutes, add asparagus
- Continue adding broth until rice is creamy
- Finish with butter, parmesan, and lemon zest
- Season with salt and pepper
- Add shallots 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, cheese, lemon zest, mix 30 sec/reverse/speed 2
Dicas
- Use fresh spring asparagus for best results
- Keep broth hot throughout cooking process
- Don't wash rice before cooking
- Stir constantly for creamiest texture
- Let risotto rest for 2 minutes before serving
Informação: O modo cozinhar mantém o ecra do telemóvel ativo
Avaliação
Avaliação atual: 0,0 (0 votos)
Ingredientes pesquisados
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Tabela nutricional
| Calories | 420 |
| Protein | 12g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 890mg |
Informação: O modo cozinhar mantém o ecra do telemóvel ativo