Easiest Way to Prepare Homemade Asparagus risotto

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Before you jump to Asparagus risotto recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all perform, without difficulty. It's concerning being functional, most of the time.

We hope you got insight from reading it, now let's go back to asparagus risotto recipe. To make asparagus risotto you need 8 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Asparagus risotto:

1. Prepare 150 g of risotto rice (or arborio rice).
2. Provide 250 g of asparagus.
3. Get 1 cube of vegetable stock.
4. Use 1 tablespoon of butter.
5. Use 150 g of parmesan cheese.
6. Prepare 3 tablespoons of olive oil.
7. You need Half of an onion.
8. Take 1 clove of garlic.

Instructions to make Asparagus risotto:

1. Bring a full saucepan of water to boil, then turn off the heat and add vegetable stock. Stir well and cover the pan..
2. Add olive oil to frying pan, then add onion and garlic.
3. When onion and garlic have turned golden brown, add risotto rice. Stir well and let rice fry for a bit. Do not let the grains burn!.
4. Add vegetable stock water to the frying pan until it's nearly covering the rice. Not too much and not too little..
5. Chop the asparagus. Reserve the tips.
6. Keep stirring the rice and adding water as it dries up. The rice will slowly get creamier..
7. Add the asparagus along with the third batch of water. Stir well..
8. With the final batch of water, add the asparagus tips..
9. When the rice is creamy and only slightly crunchy, add one more spoon of water and stir. Turn off the heat.
10. Add butter and cheese and stir well. The rice will dry out a bit as it cools down. Voilà, the risotto is ready!.

Cut off asparagus tips and reserve. Season to taste with salt and pepper. This asparagus risotto is perfect to prepare in the spring, or whenever you can get your hands on fresh asparagus. The best asparagus stalks are about a half-inch thick. Classic Risotto with asparagus, mushrooms and shallots.

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