How to make Asparagus Risotto -
Risotto most tasty, cooked with asparagus.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Arborio rice (आरबोरिओ राइस)
Cuisine : Italian
Course : Rice
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You can also find more Rice recipes like Fish Kofta Pulao Hare Moong Ki Khichdi With Palak Wholesome Khichadi Burnt Garlic Rice
Asparagus Risotto Recipe Card
Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity. Italian cuisine is simple and a number of dishes having only four to eight ingredients. They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine. Italian cuisine is known for its regional diversity each with a distinct taste. This cuisine today is probably one of the most popular in the world.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Asparagus Risotto Recipe
Asparagus 5-6
Arborio rice 1 1/2 cups
Butter 2 tablespoons
Olive oil 1 tablespoon
Garlic chopped 1 teaspoon
Parmesan cheese 1/2 cups + 3 tablespoons
White wine 1/4 cup
Vegetable stock 4 cups
Salt to taste
Black peppercorns crushed 1/2 teaspoon
Onion , chopped 1 medium
Method
Step 1
Heat olive oil in a non-stick pan, add half tablespoon butter and garlic and sauté for two minutes.
Step 2
Add onion, mix and sauté for two minutes. Add Arborio rice, mix and sauté for two minutes.
Step 3
Heat another non-stick pan, add half cup Parmesan cheese and cook till it gets crisp.
Step 4
Add white wine to the first pan, mix and cook for three minutes. Add two cups of vegetable stock, mix, cover and cook.
Step 5
Trim heads of asparagus and set aside. Chop stems.
Step 6
Add remaining stock to the pan, cover and cook till al dente.
Step 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.
Step 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.
Step 9
Transfer risotto into a serving dish, garnish with crispy Parmesan and asparagus heads.
Step 10
Serve immediately.
Nutrition Info
Calories : 1763 Kcal
Carbohydrates : 262.2 gm
Protein : 45.4 gm
Fat : 59.2 gm
Other : 0
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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.
