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
8.5 OZ / 240 G fresh asparagus
34 OZ / 960 ML water
4 OZ / 120 G yellow onion (about 1 small)
5 TBSP butter
12.5 OZ / 360 G Arborio rice
3 OZ / 90 ML white wine
34 OZ / 960 ML vegetable broth
1 EA lemon
1 PINCH 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 and add into steamer.
Peel onion and cut in half and add it to the mixing bowl. Chop for 8 seconds / speed 6. Use spatula to scrape down sides of mixing bowl.
Add 1 tablespoon of butter. Remove the measuring cup and 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 / stir.
Add white wine and vegetable stock to mixing bowl. Attach steamer and sprinkle salt on asparagus. Cook for 20 minutes / 212°F|100°C / speed 1 / stir.
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 45 seconds / 175°F|80°C / speed 1 / stir.
Add steamed asparagus then adjust with more salt if required. Mix for 30 seconds / speed 1 / stir. Let risotto stand for 10 minutes then serve.
Enjoy your meal!
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