How to Prepare Super Quick Homemade Asparagus and tomato risotto

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, asparagus and tomato risotto. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asparagus and tomato risotto is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Asparagus and tomato risotto is something which I’ve 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 recipe, we have to first prepare a few ingredients. You can cook asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus and tomato risotto:

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

Instructions 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. Learn how to make Orzo "risotto" with asparagus, tomatoes, and cheese & see the Smartpoints value of this great recipe. Chockfull of asparagus, onions, and tomatoes, plus two different kinds of cheese (Parmesan and ricotta), this hearty, beautiful-looking weeknight meal is full of flavor surprises.

So that is going to wrap this up with this exceptional food asparagus and tomato risotto recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!