Risotto with Asparagus
🌸 Spring has sprung and so has the season's star veggie - asparagus!🥬 And what better way to welcome in the sunshine🌞than with a piping hot bowl of our scrumptious Risotto with Asparagus?
So, relinquish in the rich, velvety texture of this classic Italian recipe, with just. few steps, follow the recipe below and let's welcome spring in the most delicious way possible!🌼
Ingredients:1 pack of our ready risotto with asparagus (dried veggies ready)
2 to 3 cloves of garlic coarsely chopped
Grated gondino (Vegan Parmesan)
Salt and pepper
Vegan White wine
Extra fresh asparagus to garnish
Heat the oil in a pan and add our ready risotto with asparagus rice (ready with dried vegetables inside - not need to use broth) and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
Stir in the wine- it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add water, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with our grated gondino -vegan parmesan. Season generously, cover and leave for a few minutes to settle.
Give the risotto a thorough stir to incorporate vegan parmesan cheese and serve straight away with the remaining gondino vegan parmesan for sprinkling over.