Nutrition Facts
4 servings
4
Recipe for Risotto with Asparagus, Peas, and Cheese
A risotto recipe. Photo credit: [Brand Name].
For the risotto
275 Organic Arborio Rice
1 Chicken or vegetable broth
50 Unsalted butter
2 Olive oil
1 Peeled and finely chopped onion
½ clove Crushed garlic
120 Dry white wine
300 Fresh asparagus tips
150 Fresh peas
For the fondue
50 Gorgonzola
50 Taleggio
75 Freshly grated Parmesan
90 Milk
60 Thick cream
1 Cornstarch
Directions
1
For the risotto: In a saucepan, bring the broth to a boil, then simmer on low heat. Cut the asparagus into 3 cm pieces. In a frying pan, heat the olive oil and butter, and sauté the onion and garlic.
2
Add the rice, mix with the onions, and cook for 2 minutes. Add the wine and let it cook for 1 minute until it is completely absorbed.
3
Add a ladle of hot broth and let simmer, stirring until fully absorbed. Add the asparagus and peas. Continue adding broth until it too is completely absorbed.
4
After 18-20 minutes, the rice should be tender but firm in the center. Cover the risotto with a lid and let it rest for 2 minutes.
5
For the fondue: heat the milk, cornstarch, and cream in a saucepan until boiling. Add the cheese, and 50 g of parmesan, stirring until the mixture is smooth and creamy.
6
To finish, plate the risotto on 4 plates, add the cheese sauce, sprinkle the remaining parmesan, and serve immediately.
Ingredients
For the risotto
275 Organic Arborio Rice
1 Chicken or vegetable broth
50 Unsalted butter
2 Olive oil
1 Peeled and finely chopped onion
½ clove Crushed garlic
120 Dry white wine
300 Fresh asparagus tips
150 Fresh peas
For the fondue
50 Gorgonzola
50 Taleggio
75 Freshly grated Parmesan
90 Milk
60 Thick cream
1 Cornstarch
Directions
Directions
1
For the risotto: In a saucepan, bring the broth to a boil, then simmer on low heat. Cut the asparagus into 3 cm pieces. In a frying pan, heat the olive oil and butter, and sauté the onion and garlic.
2
Add the rice, mix with the onions, and cook for 2 minutes. Add the wine and let it cook for 1 minute until it is completely absorbed.
3
Add a ladle of hot broth and let simmer, stirring until fully absorbed. Add the asparagus and peas. Continue adding broth until it too is completely absorbed.
4
After 18-20 minutes, the rice should be tender but firm in the center. Cover the risotto with a lid and let it rest for 2 minutes.
5
For the fondue: heat the milk, cornstarch, and cream in a saucepan until boiling. Add the cheese, and 50 g of parmesan, stirring until the mixture is smooth and creamy.
6
To finish, plate the risotto on 4 plates, add the cheese sauce, sprinkle the remaining parmesan, and serve immediately.
Notes
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