Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, asparagus and tomato risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts.
Asparagus and tomato risotto is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Asparagus and tomato risotto is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready 350 g risotto rice
- Get Few asparagus tips washed and chopped
- Make ready 2-3 tablespoons passata sauce
- Get small chopped onion
- Make ready 1-1.2 litres hot stock
- Take olive oil
- Make ready knob or two of butter
- Prepare Glug of white wine (I keep cheap carton wine for cooking)
- Get to taste Salt
- Prepare Parmesan cheese
Unfortunately there is a drawback to risottos: basically, you're not allowed to get it right unless you have an Italian grandma, and this is why I expect someone commenting that this version is an insult to all Italians every couple. Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture. Risotto is a great way to make the most of top-notch British asparagus.
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 😊
Try it topped with homemade Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. Recipe: British asparagus, watercress and cherry tomato risotto. An easy mid-week supper, this light and flavoursome risotto from www.british-asparagus.co.uk is the perfect make now British asparagus is in season.
So that is going to wrap it up for this exceptional food asparagus and tomato risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
