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Ingredients requirements for Asparagus and Cheese Risotto from Germany:
- Need 1 for to 2 Asparagus
- Make ready 180 ml of Rice (uncooked rice or leftover cooked rice)
- Get 100 ml Milk
- Require 300 ml of White asparagus cooking liquid(or water)
- Make ready of If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
- Get 1 tsp for Consommé (beef stock) cube
- Require 2 slice - Cheese (non-melting sliced), powdered cheese or pizza cheese
- Give 1 - Salt, pepper and parsley
- Need 1 of Olive oil
- Take 1/2 onion and 2 slices of ham In the top photo
- You need 1 small - sausages, chicken, mushrooms, carrots, green peas, etc. Other recommended ingredients
Asparagus and Cheese Risotto from Germany making process:
- [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus
- [Preparation] Cut the ingredients into 1 cm cubes. Separate the mushrooms into bite sizes. Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
- Heat the olive oil in a pot and cook the ingredients. Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
- If using uncooked rice add it at this point and cook (You don't need to rinse). If using cooked rice do not add it at this point.
- When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
- When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces). Turn the heat to low.
- When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
- Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
- 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
- I used white asparagus cooking liquid with this recipe and the top photo has white asparagus. Originally this recipe was with green asparagus and I changed it. You can use green asparagus of course.
- Spargelzeit refers to white asparagus season from April to June in Germany.
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