Asparagus and Sundried Tomato Risotto | Amazing Risotto Tutorial
I must admit asparagus is my favourite vegetable, and by happy coincidence I live in Worcestershire which is the epicentre of the British asparagus. I could not let the asparagus season finish without posting a quick and tasty recipe.
The UK asparagus season runs from April 23rd (St George’sDay) until the 21st June and I am lucky enough to be within a short drive to several farms that sell amazing asparagus. Since 2006, this king of vegetables has had it’s own festival in the Vale of Evesham.
I made this risotto completely vegetarian for my online cooking class but you could use chicken stock and parmesan cheese if you’d prefer.
For the full recipe please visit my blog: [ Ссылка ]
Chapters:
00:00 Introduction
00:20 Ingredients
00:48 Tips on Asparagus
02:26 Preparing the Asparagus
04:16 Chopping fennel leaf
04:56 Cutting up sundried tomatoes
05:49 Dicing onion
06:40 Grating cheese
07:21 Cutting up Asparagus
08:10 Starting the risotto
12:24 Finishing the risotto
15:03 Presentation
