Never cooked risotto yourself? Look how easy it is! Follow this video to cook perfect risotto every time 🍛👌
This is asparagus and watercress risotto. Both asparagus and watercress are in season right now, and both are delicious 😋
Ingredients:
80g watercress
1 Tbsp olive oil
2.5 Tbs olive oil for frying
1 large shallot (50g)
250g asparagus
350g arborio rice
1 glass of dry white wine (175ml)
1l of hot vegetable stock
50g of grated pecorino cheese
salt and pepper to taste
Method:
Place watercress together with 1Tbsp of olive oil into a food processor and blend for a few seconds. Set aside.
Dice the shallot and slice asparagus stems (reserve tips to add at the end).
Add 2.5 Tbsp of olive oil in the pan.
Sauté the shallot and asparagus stems together for 3 minutes.
Add arborio rice to the pan and mix well so all the rice grains are covered with olive oil.
Add glass of dry white wine and mix well. Let it cook for about 2 minutes.
Now add a couple of ladles of hot vegetable stock and stir occasionally.
Keep adding one ladle of stock at a time and make sure you stir the risotto occasionally to help bring out the starch and make a creamy risotto.
Cook until al dente and then add the butter together with reserved asparagus tips, blended watercress and grated pecorino cheese. Mix well.
Turn off the heat and cover for 3 minutes (asparagus tips will cook in this time)👌
And now enjoy your creamy and flavourful risotto😋
What drink would you have it with? 🤔
Let me know in the comments 👇