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

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Asparagus and Cheese Risotto from Germany cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at different standard situations also. I am certain you will see lots of people who just like the Asparagus and Cheese Risotto from Germany dishes that you just make.

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

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

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