How to Prepare Delicious ASPARAGUS AND SPINACH rissoto

ASPARAGUS AND SPINACH rissoto. This risotto makes a lovely vegetarian meal, side dish or starter. When asparagus is not in season use broccoli or beans. watch video. Preparing traditional risotto is quite labor-intensive.

I changed Bon Appétit's recipe quite a bit, and you can make further changes if you like. For instance, you can substitute arugula or another leafy green for the spinach, and broccoli or zucchini for the asparagus. Use whatever is in season and is the freshest. You can have ASPARAGUS AND SPINACH rissoto using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of ASPARAGUS AND SPINACH rissoto

1. Prepare 1 tbsp of olive oil.
2. Prepare 1 of small onion.
3. Prepare 2 of garlic cloves.
4. It's 2 cups (400 g) of uncooked arborio rice.
5. Prepare 2 of chicken or veg stock cubes dissolved in 6 cups of hot water.
6. You need 1 packet of asparagus chopped into 3cm pieces.
7. You need 60 g of fresh spinach.
8. Prepare 60 g of butter.
9. You need 1/2 cup (40 g) of parmesan cheese.

Of course, this vegetable risotto is dotted with spinach leaves and perfectly cooked asparagus. As I mention in the notes, I made a few changes to the original recipe. Add rice and stir well, then stir in spinach, broth, salt, and nutmeg. Add the additional cup of broth if needed.

ASPARAGUS AND SPINACH rissoto step by step

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..

In a small saucepan, heat broth and keep warm. Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe. Place chicken stock in a small saucepan over medium heat; bring up to a simmering point. This delicious springtime asparagus risotto is both creamy and rich.

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