Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, asparagus and tomato risotto. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Remove the asparagus from the pan and reserve the cooking water. Allow to come to a low simmer. Select the Risotto function and press Start.
Asparagus and tomato risotto is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Asparagus and tomato risotto is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook 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
- Prepare Few asparagus tips washed and chopped
- Prepare 2-3 tablespoons passata sauce
- Take small chopped onion
- Take 1-1.2 litres hot stock
- Make ready olive oil
- Make ready knob or two of butter
- Make ready Glug of white wine (I keep cheap carton wine for cooking)
- Take to taste Salt
- Make ready Parmesan cheese
This Sun-Dried Tomato Risotto with Asparagus is simply too good not to try. It marries two distinct flavours of sun-dried tomatoes and asparagus really well. Initially I thought that sun-dried tomatoes might be a bit overpowering and yes their flavour is definitely quite a dominant one. Allow the liquid to absorb between additions.
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 😊
Add the asparagus, prosciutto and cheese; cook and stir until heated through. In a medium pot, bring the broth to a simmer. Pour the liquid from the measuring cup. Splash in a bit of wine vinegar and deglaze and then add in the asparagus, asparagus roundels and tips and mix well. Remove from the oven and when cool enough to handle remove the skins and roughly chop the tomatoes.
So that’s going to wrap it up with this exceptional food asparagus and tomato risotto recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
