Asparagus and tomato risotto. Try Knorr® Selects™ Tomato & Parmesan Risotto, a Flavorful Gluten Free Risotto. Knorr® Selects™ Sides Are Made Without Any Artificial Flavors Or Preservatives. Select the Risotto function and press Start.
You can cook Asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Asparagus and tomato risotto
- It’s 350 g of risotto rice.
- You need of Few asparagus tips washed and chopped.
- It’s 2-3 tablespoons of passata sauce.
- Prepare of small chopped onion.
- Prepare 1-1.2 litres of hot stock.
- Prepare of olive oil.
- You need knob of or two of butter.
- Prepare of Glug of white wine (I keep cheap carton wine for cooking).
- It’s to taste of Salt.
- It’s of Parmesan cheese.
Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Turn up the heat slightly and add wine. Risotto Recipe: Asparagus and Tomato: Method. Bring the vegetable stock to boil and allow it to simmer, while you start the risotto.
Asparagus and tomato risotto instructions
Cook onions in olive oil until soft. Add asparagus and continue cooking for 1-2 minutes.
Add rice and cook for 1-2 minutes. Turn up the heat slightly and add wine. Let it evaporate. Now add about 3/4 of the stock and a pinch of salt. Stir and simmer.
After 10 minutes, add passata sauce and stir. Continue cooking for another 10 minutes or do adding more stock as necessary to cook the rice. With about 2 mins to go so right at the end of cooking time, add butter and Parmesan. Stir for 2-3 minutes until creamy. Serve with extra Parmesan 😊.
Heat olive oil and half the quantity of butter in a heavy bottom saucepan; sauté the onions for a couple of minutes without browning them. Add the tomato dices, chopped asparagus and asparagus. Heat to boil, and then reduce to medium heat. Drain the asparagus in a strainer. This Sun-Dried Tomato Risotto with Asparagus is simply too good not to try.
