Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, asparagus and spinach rissoto. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. This recipe is a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint.
ASPARAGUS AND SPINACH rissoto is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. ASPARAGUS AND SPINACH rissoto is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have asparagus and spinach rissoto using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make ASPARAGUS AND SPINACH rissoto:
- Take 1 tbsp olive oil
- Get 1 small onion
- Prepare 2 garlic cloves
- Get 2 cups (400 g) uncooked arborio rice
- Prepare 2 chicken or veg stock cubes dissolved in 6 cups of hot water
- Prepare 1 packet asparagus chopped into 3cm pieces
- Get 60 g fresh spinach
- Get 60 g butter
- Take 1/2 cup (40 g) parmesan cheese
Drain and allow them to cool, then chop into small pieces and set aside. I use the term "risotto" very lightly when it comes to this recipe, because I think the term risotto technically refers to a method of cooking rice. We're not cooking real rice here, so you won't have the traditional texture that comes in the classic version, and I've also omitted the butter to keep it vegan. Roasted asparagus risotto is a great dish for spring.
Instructions to make ASPARAGUS AND SPINACH rissoto:
- Heat your oil in a non stick saucepan and cook your onions and garlic for 3 mins stiring constantly. Add your rice and cook stiring occasionally for 2 mins or until the rice is lightly toasted.
- Add 185ml hot stock and stir constantly for 2 mins until the stock has absorbed. Continue to add your stock every time and stiring till it gets absorbed and until your rice is aldente this can take up to 25 mins. Add your aspargus with the last addition of stock so it cooks to crisp. Keep stiring your rice until they are fully cooked but still a bit firm.
- Add your spinach and mix well to wilt. Remove from heat and add your butter and half of the cheese mix well and add seasoning.
- Serve with the remaining cheese.
To make the risotto, heat the vegetable broth in a medium sauce pan. In a large pot or Dutch oven, melt the butter and saute the onion and garlic. This asparagus risotto is perfect to prepare in the spring, or whenever you can get your hands on fresh asparagus. The best asparagus stalks are about a half-inch thick. The procedure for making risotto involves stirring hot stock into the uncooked arborio rice one ladleful at a time and cooking.
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