How to make Cherry Tomato Masacarpone And Asparagus Risotto -
Arborio rice cooked to perfection with cherry tomatoes, mascarpone cheese and asparagus.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Arborio rice (आरबोरिओ राइस), Mascarpone cheese (मास्करपोन चीज़)
Cuisine : Italian
Course : Rice
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For more recipes related to Cherry Tomato Masacarpone And Asparagus Risotto checkout Risotto Verde, Risotto With Squash, Saffron Risotto with Stuffed Chicken, Sundried Tomato Risotto . You can also find more Rice recipes like Achaari Chana Pulao Bhog Crispy Noodle Rice Brown Basmati Pulao
Cherry Tomato Masacarpone And Asparagus Risotto Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Cherry Tomato Masacarpone And Asparagus Risotto Recipe
Arborio rice 1 cup
Mascarpone cheese 2 tablespoons
Asparagus peeled 8 stems
Cherry tomatoes halved 8-10
Butter 2 tablespoons
Olive oil 2 teaspoons
Garlic finely chopped 6-8 cloves
Onion finely chopped 1 medium
Vegetable stock 5 cups
Salt to taste
Tomato puree 1/2 cup
Fresh cream 2 tablespoons
Parmesan cheese grated 2 tablespoons
Crushed black peppercorns 1 tablespoon
Method
Step 1
Cut spears of four asparagus and keep aside for garnish and chop their stalks with the remaining four asparagus.
Step 2
Heat the butter and olive oil in a non-stick pan.
Step 3
Add the garlic and sauté for thirty seconds.
Step 4
Add the onions and sauté till golden brown.
Step 5
Add the rice and sauté for five minutes.
Step 6
Add two cups of vegetable stock, salt, tomato puree and bring to a boil.
Step 7
Once it comes to a boil, reduce the heat and cook till the moisture is absorbed.
Step 8
Add the remaining stock, cherry tomatoes, chopped asparagus and cook till completely cooked.
Step 9
Take the pan off the heat. Add the cream, Mascarpone cheese, Parmesan cheese and crushed peppercorns and mix well.
Step 10
Serve hot garnished with reserved asparagus spears.
Nutrition Info
Calories : 1372 Kcal
Carbohydrates : 196.9 gm
Protein : 26.4 gm
Fat : 53.2 gm
Other : Niacin- 4.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
