Asparagus and tomato risotto. Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Risotto function and press Start. A creamy asparagus risotto recipe from the Costardi Brothers, dotted with confit tomato, black olive and pine nuts.

I've used smoked paprika to give it a nice smokey flavour. Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves. You can cook Asparagus and tomato risotto using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Asparagus and tomato risotto

It's 350 g of risotto rice.
It's of Few asparagus tips washed and chopped.
It's 2-3 tablespoons of passata sauce.
Prepare of small chopped onion.
It's 1-1.2 litres of hot stock.
You need of olive oil.
You need knob of or two of butter.
You need of Glug of white wine (I keep cheap carton wine for cooking).
You need to taste of Salt.
Prepare of Parmesan cheese.

Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Healthy vegetarian recipe and review for risotto with sundried tomatoes, asparagus, and mushrooms.

Asparagus and tomato risotto step by step

Cook onions in olive oil until soft. Add asparagus and continue cooking for 1-2 minutes.
Add rice and cook for 1-2 minutes. Turn up the heat slightly and add wine. Let it evaporate. Now add about 3/4 of the stock and a pinch of salt. Stir and simmer.
After 10 minutes, add passata sauce and stir. Continue cooking for another 10 minutes or do adding more stock as necessary to cook the rice. With about 2 mins to go so right at the end of cooking time, add butter and Parmesan. Stir for 2-3 minutes until creamy. Serve with extra Parmesan 😊.

Risotto is one of those simple, humble meals that can elevate a few good ingredients to mythical heights. It's my definition of comfort food. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos. Learn how to make Orzo "risotto" with asparagus, tomatoes, and cheese & see the Smartpoints value of this great recipe.