Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the Arborio rice and stir to coat with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
3. Add the white wine and stir until it is absorbed by the rice.
4. Begin adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is tender and creamy, about 20-25 minutes.
5. While the risotto is cooking, blanch the asparagus in a separate pot of boiling salted water for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
6. When the risotto is done, stir in the grated Parmesan cheese and the blanched asparagus. 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: 400
Fat: 12g
Carbohydrates: 60g
Protein: 12g
Sodium: 800mg
Substitutions for ingredients:
- Asparagus can be substituted with other vegetables such as peas, mushrooms, or zucchini.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different herbs such as basil or thyme for added flavor.
- Add a splash of lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Keep stirring the risotto to prevent it from sticking to the bottom of the pan.
- Use hot broth to keep the temperature consistent and help the rice cook evenly.
- Use a good quality Parmesan cheese for the best flavor.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the risotto in individual bowls or on a large platter. Garnish with additional grated Parmesan cheese and chopped fresh herbs.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh herbs such as parsley or basil
- Lemon zest
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Roasted or grilled vegetables such as zucchini or bell peppers
- Garlic bread or crusty bread for dipping
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to loosen it up.
- If the risotto is too soupy, continue cooking and stirring until the liquid is absorbed.
Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy. It is typically made with Arborio rice, which is a short-grain rice that is high in starch and creates a creamy texture when cooked.
Flavor profiles:
Creamy, savory, nutty, and slightly sweet.
Serving suggestions:
Serve the risotto as a main dish or as a side dish with grilled or roasted meats.
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Region: Italian