Recipe of Speedy Asparagus and tomato risotto

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, asparagus and tomato risotto. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Asparagus and tomato risotto is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Asparagus and tomato risotto is something that I have loved my whole life.

Risotto in the Rice Plus™ is stiffer than traditional versions. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency. A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts.

To begin with this particular recipe, we have to first prepare a few components. You can have asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Asparagus and tomato risotto:

1. Get 350 g risotto rice
2. Take Few asparagus tips washed and chopped
3. Take 2-3 tablespoons passata sauce
4. Get small chopped onion
5. Prepare 1-1.2 litres hot stock
6. Take olive oil
7. Make ready knob or two of butter
8. Make ready Glug of white wine (I keep cheap carton wine for cooking)
9. Make ready to taste Salt
10. Prepare Parmesan cheese

It's my definition of comfort food. Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside. Freshly roasted asparagus and chopped sun-dried tomatoes were lovingly folded in at the last minute, and a beautiful spring dinner was served.

Steps to make Asparagus and tomato risotto:

1. Cook onions in olive oil until soft. Add asparagus and continue cooking for 1-2 minutes
2. 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
3. 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 😊

Once cool, cut the asparagus into bite sized pieces and set aside. Freshly roasted asparagus and chopped sun-dried tomatoes were lovingly folded in at the last minute, and a beautiful spring dinner was served. Now, there are obviously a few differences between traditional risotto and this quinoa version, but I'm going to go ahead and say that I favor quinoa on. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Classic Risotto with asparagus, mushrooms and shallots.

So that is going to wrap this up for this exceptional food asparagus and tomato risotto recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!