Recipe: Perfect Asparagus and Cheese Risotto from Germany

Asparagus and Cheese Risotto from Germany. Checkout this incredible Asparagus Goat Cheese Risotto Recipe at Laaloosh.com! Creamy, tender risotto enhanced with goat cheese and nutrient To my utter amazement, my Asparagus Goat Cheese Risotto turned out to be total perfection! And, it really wasn't as difficult to make as I thought.

Risotto is also a complete blank canvas to highlight whatever produce is in season (or whatever cheese is in your fridge). Here we have a basic leek-infused risotto that is finished with plenty of creamy, tangy goat cheese. Cheesy vegetarian asparagus risotto makes a great entree or side dish recipe when the asparagus is young and Then, pair it with the subtle spice of shallots and the salty finish of a parmesan risotto cheese Vegetable risotto recipes are easy to prepare and don't require a laundry list of ingredients. You can have Asparagus and Cheese Risotto from Germany using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Asparagus and Cheese Risotto from Germany

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

Green asparagus tastes slightly nutty and somewhat stronger than its white relative. Season the risotto with salt and pepper. When hot, add the cheese mix and stir to combine. The texture should be like that of a creamy risotto.

Asparagus and Cheese Risotto from Germany step by step

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..

Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as. Wild asparagus is a major vitamin source in the winter months. Enjoy it plain with olive oil and lemon or in a risotto. I've made it a few times, and the directions are accurate. Learn how to make Orzo "risotto" with asparagus, tomatoes, and cheese & see the Smartpoints value of this great recipe.

Subscribe to receive free email updates: