Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, asparagus and cheese risotto. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Asparagus and Cheese Risotto is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Asparagus and Cheese Risotto is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have asparagus and cheese risotto using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Asparagus and Cheese Risotto:

1. Make ready 1/4 teaspoon saffron strands
2. Make ready 750 mL hot chicken stock
3. Take 2 tablespoons butter
4. Take 2 tablespoons olive oil
5. Take 1 large onion finely chopped
6. Prepare 2 garlic cloves finely chopped
7. Make ready 1 1/4 cups boreal rice
8. Prepare 300 mL dry white wine
9. Make ready 225 g asparagus tips or asparagus cut into 5 cm lengths cooked
10. Make ready 1 cup finely grated Parmesan cheese
11. Get to taste salt and pepper
12. Prepare Parmesan shavings and fresh basil sprigs to garnish Italian bread rolls and salad to serve

Taste and add more lemon juice, salt. Put on a low heat to very gently simmer. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.

Instructions to make Asparagus and Cheese Risotto:

1. Sprinkle with the saffron over the stock and leave to stand for about 5 minutes
2. Heat the butter and oil in a frying pan, add the onions and garlic and fry gently for about 6 minutes until softened
3. Add the rice and stir fry for 1 to 2 minutes to coat the grains with the butter and oilPour on 300 mL of the hot chicken stock and saffron, and cook gently over a moderate heat stirring frequently, until all the liquid has been absorbed
4. Repeat with another 300 ml of the stock and when that has been absorbed add the wine and carry on cooking and stirring until the rice has a creamy consistency
5. Add the asparagus and remaining stock and stir until the liquid is absorbed in the rice is tender.Stir in the Parmesan cheese and season well
6. Spoon the risotto onto warmed plates and garnish with the Parmesan cheese shavings and fresh basil
7. Serve with hot Italian rolls and a crisp green salad

Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds. Heat the oil and half the butter in a heavy, wide pan. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside.

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