Asparagus and Cheese Risotto from Germany
Asparagus and Cheese Risotto from Germany

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Wild asparagus is a major vitamin source in the winter months. Enjoy it plain with olive oil and lemon or in a risotto. Discover more about the recipe here.

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Alright, don’t linger, let’s course of action this asparagus and cheese risotto from germany formula with 11 elements which are surely easy to find, and we have to process them at the very least through 11 tips. You should expend a while on this, so the resulting food could be perfect.

Composition Asparagus and Cheese Risotto from Germany:
  1. Take 1 to 2 Asparagus
  2. You need 180 ml of Rice (uncooked rice or leftover cooked rice)
  3. Require 100 ml Milk
  4. Take 300 ml - White asparagus cooking liquid(or water)
  5. Prepare If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
  6. Give 1 tsp of Consommé (beef stock) cube
  7. Make ready 2 slice of Cheese (non-melting sliced), powdered cheese or pizza cheese
  8. Make ready 1 - Salt, pepper and parsley
  9. Provide 1 Olive oil
  10. Give 1/2 of onion and 2 slices of ham In the top photo
  11. Need 1 small for sausages, chicken, mushrooms, carrots, green peas, etc. Other recommended ingredients

Cook's tip: the trick to getting a really creamy risotto is to keep on stirring the while you're cooking, and don't add more liquid until the. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread.

Asparagus and Cheese Risotto from Germany instructions:
  1. [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus
  2. [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.
  3. 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).
  4. 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.
  5. When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
  6. 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.
  7. When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
  8. Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
  9. 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
  10. 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.
  11. Spargelzeit refers to white asparagus season from April to June in Germany.

Press the piles of Parmesan down to flatten them, then transfer to the oven. Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish. Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. First time ever making risotto and my wife and I absolutely loved it! I didn t have shallots so I substituted two small.

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