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.
How to make asparagus risotto with Multo® by CookingPal®?
1. Grate the cheese.
Place the Parmesan cheese into the bowl and let the sharp blade easily grate it into small pieces.
2. Steam the asparagus with the steamer.
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.
3. Sauté risotto and cook.
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.
4. Season and enjoy!
once the risotto is fully cooked, and the remaining seasonings and enjoy delectable meal!
Cooking tips and tricks
Asparagus is a seasonal vegetable that may not be found in stores year-round. If this is the case, you can substitute the asparagus for vegetables such as frozen peas or mushrooms.
Use a crisp, dry white wine for this recipe, such as Pinot Grigio or Sauvignon Blanc. These wines are recommended for savory dishes because of their lightly sweet flavor, whereas other wine varieties become bitter when cooked.
What are the variations of asparagus risotto?
You can upgrade this dish by topping it with a protein or fish of choice. Grilled chicken, picked crab or lobster, and fresh prawns or scallops are all good options as they pair nicely with asparagus and lemon. If you decide to add any of the seafood suggestions, make sure to reduce the amount of Parmesan cheese by half.
Required Accessories
Steamer
The final verdict on the asparagus risotto - how does it taste?
Elegant in look and light in calories, this risotto recipe is a fancy meal that can be made right at home. It’s:
Creamy
Delicately spiced
Cheesy
Refined
& Comforting!
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Comforting and elegant, this asparagus risotto is the perfect side dish for spring.
Ingredients
2 OZ / 60 G parmesan
8.5 OZ / 240 G fresh asparagus
34 OZ / 960 ML water
4 OZ / 120 G yellow onion
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
Directions
Add the Parmesan to mixing bowl. Chop for 10 seconds / speed 10. Transfer grated Parmesan to a separate bowl and set aside. Clean out mixing bowl.
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 in sauté mode for 10 minutes / 212°F|100°C.
Sauté your risotto in sauté mode for 10 minutes / 212°F|100°C again and give a stir with the spatula. Keep cooking the risotto.
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!
Recipe Note
TIPS:
Make this a complete meal by topping with a simply grilled piece of chicken or fish. Or top with a poached egg for an elegant, vegetarian option.
If asparagus is not in season, try using frozen peas.
Use a crisp, dry white wine for this - like Sauvignon Blanc or Pinot Grigio.
