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Asparagus Risotto

Risotto most tasty, cooked with asparagus. This is a Sanjeev Kapoor exclusive recipe.

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Asparagus Risotto

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Main Ingredients Asparagus, Arborio rice
Cuisine Italian
Course Rice
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Asparagus Risotto

  • 5-6 Asparagus
  • 1 1/2 cups Arborio rice
  • 2 tablespoons Butter
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic chopped
  • 1/2 cups + 3 tablespoons Parmesan cheese
  • 1/4 cup White wine
  • 4 cups Vegetable stock
  • to taste Salt
  • 1/2 teaspoon Black peppercorns crushed
  • 1 medium Onion , chopped

Method

  1. Heat olive oil in a non-stick pan, add half tablespoon butter and garlic and sauté for two minutes.
  2. Add onion, mix and sauté for two minutes. Add Arborio rice, mix and sauté for two minutes.
  3. Heat another non-stick pan, add half cup Parmesan cheese and cook till it gets crisp.
  4. Add white wine to the first pan, mix and cook for three minutes. Add two cups of vegetable stock, mix, cover and cook.
  5. Trim heads of asparagus and set aside. Chop stems.
  6. Add remaining stock to the pan, cover and cook till al dente.
  7. Take some water in a bowl and add chopped asparagus and heat in the microwave oven for thirty seconds. Remove from oven, strain and set aside.
  8. Add three tablespoons Parmesan cheese to the risotto and mix well. Add salt, crushed peppercorns, remaining butter and asparagus. Mix well and cook for a minute.
  9. Transfer risotto into a serving dish, garnish with crispy Parmesan and asparagus heads.
  10. Serve immediately.

Nutrition Info

Calories 1763
Carbohydrates 262.2
Protein 45.4
Fat 59.2
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