Asparagus risotto is an easy midweek meal that is satisfying and creamy while being low in fat and vegetarian-friendly. Using the included steamer accessory, Multo™ by CookingPal® lets you steam the asparagus and cook the risotto by the same machine. Make this classic risotto recipe for a top-notch side dish or main meal that is sure to leave your taste buds watering for more.
Place the Parmesan cheese into the bowl and let the sharp blade easily grate it into small pieces.
Multo™ comes with all the needed accessories to cook your meals to perfection. The steamer allows you to steam your proteins and vegetables while cooking the carbs or sauces inside the mixing bowl. Use the included steamer to begin steaming the asparagus.
Multo™ can reach temperatures up to 265F, allowing you to sauté the risotto in order to release the natural flavors and fragrances of the rice.
once the risotto is fully cooked, and the remaining seasonings and enjoy delectable meal!
Elegant in look and light in calories, this risotto recipe is a fancy meal that can be made right at home. It’s:
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Comforting and elegant, this asparagus risotto is the perfect side dish for spring.
2 OZ / 60 G Parmesan cheese
8 OZ / 240 G fresh asparagus
36 OZ / 960 ML water
4 OZ / 120 G yellow onion (about 1 small)
5 TBSP butter, divided
12 OZ / 360 G Arborio rice
3 OZ / 90 ML white wine
32 OZ / 960 ML vegetable broth
1 EA lemon
Kosher salt, to taste
Add Parmesan to mixing bowl. Chop for 10 seconds / speed 10. Transfer grated Parmesan to a separate bowl and set aside. Clean out mixing bowl thoroughly.
Snap off the woody ends of asparagus and cut spears into 2-inch pieces. Fill mixing bowl with water and place deep steamer basket in position.
Place asparagus in deep steamer basket and sprinkle with salt. Cook for 12 minutes / 230°F|110°C / speed 1. Remove deep steamer basket with asparagus and set aside.
Empty water from mixing bowl and dry well.
Peel onion and cut in half and add it to the mixing bowl. Chop for 8 seconds / speed 5.Use spatula to scrape down sides of mixing bowl.
Add 1 tablespoon of butter. Cook for 3 minutes / 230°F|110°C / speed 1.
Add Arborio rice to the mixing bowl. Cook for 2 minutes / 230°F|110°C / speed 1.
Add white wine and vegetable stock to mixing bowl. Cook for 20 minutes / 195°F|90°C / speed 1 / reverse.
Cut lemon in half and squeeze juice into fine metal sieve set over small bowl. Add lemon juice, remaining butter and grated Parmesan to mixing bowl. Cook for 1 minute / 175°F|80°C / speed 2 / reverse.
Let risotto stand for 10 minutes. Add steamed asparagus. Mix for 2 minutes / speed 1 / reverse.
Enjoy your meal!
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