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Asparagus And Cheese Risotto From Germany Recipe

Asparagus and Cheese Risotto from Germany Recipe
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Serving : 2
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Prepare the ingredients before making Asparagus and Cheese Risotto from Germany in your home. Then, follow these steps below to serve Asparagus and Cheese Risotto from Germany for your family or friends.

Ingredients: Asparagus and Cheese Risotto from Germany

  • 1 to 2 Asparagus
  • 180 ml Rice (uncooked rice or leftover cooked rice)
  • 100 ml Milk
  • 300 ml White asparagus cooking liquid(or water)
  • If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
  • 1 tsp Consomm√© (beef stock) cube
  • 2 slice Cheese (non-melting sliced), powdered cheese or pizza cheese
  • 1 Salt, pepper and parsley
  • 1 Olive oil
  • 1/2 onion and 2 slices of ham **In the top photo**
  • 1 small sausages, chicken, mushrooms, carrots, green peas, etc. **Other recommended ingredients**

How to Make Asparagus and Cheese Risotto from Germany

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Asparagus and Cheese Risotto from Germany in your home by yourself.

    Step 1
  • [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus
  • Step 2
  • [Preparation] Cut the ingredients into 1 cm cubes. Separate the mushrooms into bite sizes. Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
  • Step 3
  • Heat the olive oil in a pot and cook the ingredients. Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
  • Step 4
  • If using uncooked rice add it at this point and cook (You don't need to rinse). If using cooked rice do not add it at this point.
  • Step 5
  • When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
  • Step 6
  • When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces). Turn the heat to low.
  • Step 7
  • When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
  • Step 8
  • Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
  • Step 9
  • 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
  • Step 10
  • I used white asparagus cooking liquid with this recipe and the top photo has white asparagus. Originally this recipe was with green asparagus and I changed it. You can use green asparagus of course.
  • Step 11
  • Spargelzeit refers to white asparagus season from April to June in Germany.
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