Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth
- 1/2 cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater
Step-by-Step Instructions:
1. In a large saucepan, bring the broth to a simmer over medium heat.
2. In a separate pan, sauté the onion and garlic in butter until softened.
3. Add the Arborio rice and stir until coated with the butter mixture.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the simmering broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. After about 15 minutes of adding broth, add the asparagus and continue adding broth until the rice is cooked and the asparagus is tender.
7. Remove from heat and stir in the grated Pecorino Romano cheese.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Asparagus can be substituted with broccoli or green beans.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the white wine with vegetable broth for a non-alcoholic version.
Tips and Tricks:
- Stir constantly to prevent the rice from sticking to the bottom of the pan.
- Use a good quality broth for the best flavor.
- Add a splash of cream at the end for a creamier texture.
Storage Instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of grated cheese on top.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested Side Dishes:
Serve with a side salad or garlic bread.
Troubleshooting Advice:
If the rice is still undercooked after adding all the broth, add a little more broth or water and continue cooking until the rice is tender.
Food Safety Advice:
Refrigerate leftovers promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food History:
Risotto is a traditional Italian dish that originated in the northern region of Italy.
Flavor Profiles:
Creamy, cheesy, and savory with a hint of sweetness from the asparagus.
Serving Suggestions:
Serve as a main dish or as a side dish with grilled chicken or fish.
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Region: Italian