Gourmet Vegetable Rice Bowl
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the rice
- 2 Tbsps olive oil
- 3 Tbsps butter
- 1 onion (peeled and finely chopped)
- 1 bunch Asparagus (woody ends snapped off)
- 2 cups Risotto
- ⅜ cup dry white wine
- 4 cups chicken (or vegetable stock)
- In addition
- salt
- peppers
- 3 Tbsps butter
- 1 ¼ cups Parmesan (grated)
- lemon zest
- lemon juice
Preparation steps
1.
For the rice: Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Chop the asparagus into short lengths and add to the pan. Cook for a few minutes.
3.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.
Season and remove from the heat. Add the butter and Parmesan (mantecatura) and leave to melt into the risotto. Stir in the lemon zest and juice.
7.
Serve immediately.
