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