Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, asparagus risotto. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. In California winter can transition to spring in a flash. Risotto is a great way to make the most of top-notch British asparagus.

Asparagus risotto is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Asparagus risotto is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook asparagus risotto using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Asparagus risotto:

1. Prepare risotto rice (or arborio rice)
2. Take asparagus
3. Prepare vegetable stock
4. Make ready butter
5. Make ready parmesan cheese
6. Take olive oil
7. Prepare an onion
8. Make ready garlic

The best asparagus stalks are about a half-inch thick. Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Season to taste with salt and pepper.

Instructions to make Asparagus risotto:

1. Bring a full saucepan of water to boil, then turn off the heat and add vegetable stock. Stir well and cover the pan.
2. Add olive oil to frying pan, then add onion and garlic
3. When onion and garlic have turned golden brown, add risotto rice. Stir well and let rice fry for a bit. Do not let the grains burn!
4. Add vegetable stock water to the frying pan until it's nearly covering the rice. Not too much and not too little.
5. Chop the asparagus. Reserve the tips
6. Keep stirring the rice and adding water as it dries up. The rice will slowly get creamier.
7. Add the asparagus along with the third batch of water. Stir well.
8. With the final batch of water, add the asparagus tips.
9. When the rice is creamy and only slightly crunchy, add one more spoon of water and stir. Turn off the heat
10. Add butter and cheese and stir well. The rice will dry out a bit as it cools down. Voilà, the risotto is ready!

Rustle up Jamie's asparagus and mushroom risotto with fresh parsley and lemon - a delicious vegetarian dinner for everyone to enjoy. Asparagus & mushroom risotto with fresh parsley & lemon. Chef Theo Randall shows you how to make risotto with asparagus, using onion, celery and cream with stock Subscribe to Huffington Post UK Today. Quick to make, so satisfying and tasty to eat. We've also included the I did my tests and the necessary research to make this asparagus risotto not only tasty, but also to.

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