Risotto with Asparagus
Автор: Crafting Confidence
Загружено: 2024-04-18
Просмотров: 5
Easy, impressive dinner, saute chopped shallot (or onion) in olive oil for a few minutes until you smell them.
Add chopped asparagus to the pan and saute and even get a little brown on them. Remove both from pan.
Next, add a cup of arborio rice per/2 servings, saute a minute, then add a cup of white wine or chicken stock/broth. Stir and give it a few minutes for the rice to absorb the liquid. Keep adding liquid (check for saltiness, you can switch to water instead of broth if necessary) every time the risotto gets dry and stir, that's how you develop the creaminess without adding cream.
When the risotto is almost done, add the asparagus back into the pan to warm and finish. Top with grated parmesan and enjoy!
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