Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, asparagus and tomato risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Pour in the wine and cook until almost completely evaporated, then add the asparagus. Pour in all of the hot stock. Close the lid of the cooker and let the risotto finish cooking. Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron.
Asparagus and tomato risotto is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Asparagus and tomato risotto is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Asparagus and tomato risotto:
- Take 350 g risotto rice
- Take Few asparagus tips washed and chopped
- Make ready 2-3 tablespoons passata sauce
- Make ready small chopped onion
- Get 1-1.2 litres hot stock
- Get olive oil
- Make ready knob or two of butter
- Get Glug of white wine (I keep cheap carton wine for cooking)
- Make ready to taste Salt
- Make ready Parmesan cheese
Remove vegetables from pan; set aside. A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts. It is important to try and use carnaroli rice as it contains a high starch content, which results a creamier risotto. Add the cheese and gentl fold until the cheese has melted.
Steps to make Asparagus and tomato risotto:
- Cook onions in olive oil until soft. Add asparagus and continue cooking for 1-2 minutes
- Add rice and cook for 1-2 minutes. Turn up the heat slightly and add wine. Let it evaporate. Now add about 3/4 of the stock and a pinch of salt. Stir and simmer
- After 10 minutes, add passata sauce and stir. Continue cooking for another 10 minutes or do adding more stock as necessary to cook the rice. With about 2 mins to go so right at the end of cooking time, add butter and Parmesan. Stir for 2-3 minutes until creamy. Serve with extra Parmesan 😊
It is important to try and use carnaroli rice as it contains a high starch content, which results a creamier risotto. Add the cheese and gentl fold until the cheese has melted. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender.
So that is going to wrap this up for this exceptional food asparagus and tomato risotto recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
