ASPARAGUS AND SPINACH rissoto
ASPARAGUS AND SPINACH rissoto

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, asparagus and spinach rissoto. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. This recipe is a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint.

ASPARAGUS AND SPINACH rissoto is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. ASPARAGUS AND SPINACH rissoto is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook asparagus and spinach rissoto using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make ASPARAGUS AND SPINACH rissoto:
  1. Take 1 tbsp olive oil
  2. Get 1 small onion
  3. Get 2 garlic cloves
  4. Make ready 2 cups (400 g) uncooked arborio rice
  5. Prepare 2 chicken or veg stock cubes dissolved in 6 cups of hot water
  6. Make ready 1 packet asparagus chopped into 3cm pieces
  7. Prepare 60 g fresh spinach
  8. Make ready 60 g butter
  9. Get 1/2 cup (40 g) parmesan cheese

View full nutritional breakdown of Asparagus, Spinach, Broccoli and Parmesan Risotto calories by ingredient. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender.

Instructions to make ASPARAGUS AND SPINACH rissoto:
  1. Heat your oil in a non stick saucepan and cook your onions and garlic for 3 mins stiring constantly. Add your rice and cook stiring occasionally for 2 mins or until the rice is lightly toasted.
  2. Add 185ml hot stock and stir constantly for 2 mins until the stock has absorbed. Continue to add your stock every time and stiring till it gets absorbed and until your rice is aldente this can take up to 25 mins. Add your aspargus with the last addition of stock so it cooks to crisp. Keep stiring your rice until they are fully cooked but still a bit firm.
  3. Add your spinach and mix well to wilt. Remove from heat and add your butter and half of the cheese mix well and add seasoning.
  4. Serve with the remaining cheese.

Drain and allow them to cool, then chop into small pieces and set aside. How to make Asparagus Risotto-Risotto most tasty, cooked with asparagus. Take some water in a bowl and add chopped asparagus and heat in the microwave oven for thirty seconds. Remove from oven, strain and set aside. It's so creamy and smooth and decadent you'd swear it was covered in butter or cheese (and it often is!) - but did you know It's insane.

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