Easy Asparagus Risotto for Beginners, Creamy Cheesy Buttery
HTML-код
- Опубликовано: 17 апр 2024
- A beautiful Italian meal that's creamy and packed with flavour. Step by Step full recipe anyone can make. Asparagus risotto originates from Northern Italy and typically features high-starch rice like Arborio or Carnaroli, both rounded short grain varieties. While Arborio is commonly used, many chefs prefer Carnaroli for its ability to maintain an al dente texture and resist overcooking. It's crucial not to overcook the risotto; similar to perfectly cooked pasta, you aim for a firm bite rather than a mushy texture that can turn gluey.
It should spread in the plate if it has enough liquid, not sit in a lump. There's no need to wash the rice, ß as a good rice should be ready to use. Washing it will remove some of those important starches. Enjoy asparagus risotto!
👉 Get this written recipe link here: recipe30.com/easy-creamy-aspa...
▶ Check out my favourite kitchen tools here (affiliate): www.amazon.com/shop/recipe30
▶ Follow me on Instagram: / recipe30
▶ Follow me on Facebook: / recipe30
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA 
Хобби
Hi Joel, it's Mike Florence and I trust you and Whiskey are well. I'm a fairly new subscriber and would like say why for anyone reading these comments who hasn't yet subscribed. This delicious Risotto recipe is a good example of why I'm pleased to be a part of your community of loyal subscribers. High quality photography, clear demos of professional culinary techniques, next level and fine-dining recipes, a little good humour WITHOUT in-your-face presentation. Long may you run Chef Joel. Cheers for now, Mike.
Thank you so much Mike, truly appreciate your kind words! Joel.
Whiskey and the perfect recipe is definitely therapeutic watching! 🥰
I'm glad ❤
I make this regularly, but with organic salmon added. Gorgeous recipe that begs for a glass of chilled Gewurtzraminer.
The way you incorporate different techniques and flavors really sets this recipe apart. You've definitely elevated my cooking game! 👌😎
Happy it's helping you! ❤
Ohh the pepper grab! The signature move just hit the next level
Thank you so much! Enjoy it!
It's a pleasure to watch. If it weren't for the 8943 miles to fly, I'd like to invite myself to dinner. 😉👍
That's a precise distance! But just incase 'll set up an extra plate.
I didn't have my first risotto until my early 30's in a small Chicago restaurant. I have never looked back and delight when I tell friends we're having rice . . . Always fun to watch their shocked, surprised and joyful faces . . . Good stock is the key. A few weeks ago I watched a chef refused to "stir" his risotto; instead he "shimmied" which, he contends, makes it creamier. Such great asparagus now appearing . . . Thanks for posting and sharing.
There's different techniques for sure, whatever get the results I'm all for it. Enjoy!
I'll love to make the stock from scratch. Thank you for sharing the recipe of an ultimate comfort food. Though I make risotto quite often haven't tried with asparagus before. Your videos are a work of art; theutepetic to watch. Whiskey is so well behaved, better than many human beings I suppose. Have a wonderful Friday and weekend Chef❤❤.
Thanks so much, you have an awesome one too!
Beautiful recipe, Chef! Risotto is a delicacy in my opinion. And mastering the all'onda toss is not easy but you have it down. Good for you.
Thanks so much BB, you just taught me something, I never realised there was an actual name for the tossing. I toss everything, always been a big tosser! 🤣
Joel me gusta ver lo que cocinas y he aprendido mucho a pesar que soy nueva en tu canal extrano a tu fiel amigo.
Perfettó thank you meal prep sorted for tonight ❤ Joel music choice is brilliant 👍
That's great Pauline, glad you also liked the relaxing music.
I never tried making a Risotto by myself... but after watching this and the Fact, that's acutely Asparagus-Time here in Germany, i'll give it a try... Thanks again Chef! 👍👍
Happy to hear that, hope you enjoy it Mike!
This is a work of art, brother.
Thanks my friend!
Hello Chef, this looks absolutely delicious. Love the Parmesan Cheese that you added. Will definitely try. Thank you for sharing. Best Regards.
Cheers Pierre, the cheese makes a huge difference.
I just bought a bunch of asparagus a couple of days ago this recipe will be wonderful with salmon tonight.thx Joel. Whiskey is so adorable .❤Have a great weekend.🥰🇺🇸🇦🇺
Thanks Marjorie, you too! ❤
@@recipe30 Made it last night…simply delicious.😋🙏🏻again Joel.🦋
Люблю, ризотто со спаржей. Сытно и вкусно! Еда , без проблем, 😊I love risotto with asparagus. Nourishing and tasty! Food, no problem,😊
Hi, chef joel me gustan mucho sus recetas y me encanta ese hermoso niño❤🐕
Never had asparagus before but you have inspired me to buy ....and to cook by adding stock..... excellent method!! Thanks! Looking forward to more....
Wonderful! Enjoy it!
It's really so good icant wait for cooking it 👍🏻. Thank you chef and whisky for sharing 🦮🥰😻😻😻😻😻
My pleasure 😊 Hope you like it!
I love aspargus Chef Joel and this risotto is a true comforting easy recipe for cold weather / rainy days ! 🥰
Comfort food, enjoy it! ❤
That's a really great recipe!👍
Magnific and great, this is delicious, thank you very much ! ❤❤❤🌷🎉
My pleasure Diana!
Thank-you Chef Joel, for sharing all your recipes. Love'em ❤
Glad you like them! ❤
Comfort food. 😋 Simple and delicious vegetable stock. No excuse not to make it from scratch. ❤
Yes I would prefer people didn't buy it. Cheers Carol! ❤
Looks delicious. Thanks, chef!
My pleasure!
Looks delicious....never had risotto or asparagus I would try this recipe 😊
Hope you enjoy
This looks absolutely delicious...cannot wait to try...Thank you from Canada..
My pleasure Anne!
Looks delicious 😋 😍 👌..will make this tonight 😋. Thank you chef for this video 📹 😋 😀
My pleasure!
I love this cooking account he is amazing i wish he never stop 🙏🙏😍😍😍 thank you for learning us easy cooking 🧑🍳
My pleasure 😊
I have been watching your cooking until the end. Well done, great, my friend. Good luck, enjoy the food, Chef.😋😋😋😋
Love asparagus, thanks!
Hope you enjoy
Thanks for sharing!
hi from turkey i love your job ❤
Brilliant work. Subbed!
Gorgeous recipe ! ❤
Thank you 😊
Mamma mía,this looks delicious❤❤❤
Wundervoll thank you l was just looking for risotto recipe❤
My pleasure 😊
Delicious!
What I love so much here at RECIPE 30 is that you make the effort to teach us how to cook right, Chef Joel.. and I'm always truly grateful to you for that.🌷
I'll take your advice and try not to get a mushy texture that can turn gluey, and aim for a firm bite, your ASPARAGUS RISOTTO looks incredible with the shade of green of the asparagus.. Its color encourages me to start cooking it now..!!
Glad you find helpful and inspirational, hope you enjoy Sama!
Merci beaucoup chef
You are very good.
From Greece.
Thanks my friend!
You’re gorgeous videos remind me to make dishes I haven’t made in a while. It’s time for me to make risotto again. From Southern California with love💋
It's funny how we can sometimes forget to make meals we enjoy. I do it all the time too! Much love! Joel.
Thank you 🌹 ❤️
You are so welcome
Risotto and asparagus is a great combination.
Usually I never cook asparagus
I use in the can .
But this time I will try to do .
I love Risotto .
Italian food is my favorite 😋
Thank you so much for your wonderful recipes .
Hugs from Utah .
😋🤍🌟🌷
My pleasure! I actually don't mind tinned asparagus but it's a totally different taste. Either Way. enjoy!
Delicious very nice yummy 👌😍
Hi Joel, you know I love cooking, and I love risotto, but doing it....not patient ! This is not therapy for me 😂
But on the other hand I love asparagus too !
Whiskey chewed the meat !!! amazing 🤩
Oliv, it's only 20 minutes, you listen to nice music, pour yourself a glass of wine as you cook, before you know it it's done quicker than Whiskey gulping a piece of meat! 🥩 🤣
@@recipe30 I know that, and it's whiskey for me, my english is french, but I'm a bit irish ! 🤣
Complimenti Chef Joel is a beautiful recipes my Favorit grazie .
Ciao Whiskey 🥰 bellissimo😊😊
Cheers Silvana! Grazie
Dude,you are a beast in the kitchen. Great,easy delicious recipes...and the time to cook them is fantastic. Wow,wow, wow. Love your channel ❤❤
Hey, to Whiskey 🐶
I have A Siberian Husky...he's adorable but I wish he had manners like Whiskey 😂
He's nosey and have to be everywhere I am. I even got him his own pet (a cat ) they love one another but she just as bad as he is😂😂😂😂😂
Glad you like the channel Deb! Funny about your pets! 🤣
I’m actually not a massive risotto fan but this looks bloody delicious, thanks for the recipe, love to Whiskey ❤
There's a lot of rice meals out there called risotto, that resemble nothing like a real risotto. I'm sure you will love a good one. Love passed on!
@@recipe30 ❤️
A true symphony of flavors! 🎼🍽 Go>>>
Все очень профессионально
Exactly how I make mine , however I have never used asparagus in my risotto, always zucchini or mushroom or peas . I seve asparagus as a side dish but am definitely going to give this a try as they are in season. Thank you for sharing.
My pleasure, enjoy it with asparagus!
I boil the steals a bit then I whisk them in a food processor with some of their cooking water and I add that cream during the cooking. It will make the dish more creamy and the rice will turn slightly green and the asparagus flavor will be more distributed
👍
Excuse me chef - what brand of pan and stewpan did you use it this video?
I 💘 Wiskey I adore dogs 🐕I am very lucky to wash your cooking for me is a beautiful art a magnificent contrast of colors a beauty please do not change keep it like this for ever Ligia Crane Bonne apatite Bonne change
Thank you so much 😀
Whiskey❤
👍🏻👍🏻👍🏻👍🏻👍🏻
Music is good.
The stock should be always boiling when making risotto
The easiest, quickest and best way to make rissotto is to use a pressure cooker.
I'll have to try!
@@recipe30 2:1 is the ratio of liquid to rice. I prefer Acquerello brand Carnaroli rice. In your pressure cooker (I have one that includes a shallow pot which is ideal) sauté your base (e.g., onions) in EVOO, toast the rice, then add wine and reduce until almost dry. Add your liquid. Close and bring to pressure on high then time 7 minutes. Release pressure. Check consistency (you can continue to cook 30 seconds or so if needed), add butter and/or cheese or other enrichments. Add any pre-cooked additions like asparagus or mushrooms etc. check consistency and add liquid, if needed. (You served yours a bit tighter than I like mine.) Serve, preferably on a warm plate.
Chef Joel, i wonder if it’s a good idea tossing the rice? 🤔 you want it to cook ‼️ Better leave it in the pan and just stir it waiting to absorb the broth ‼️🤗 my opinion 🐝
Tossing releases more starch rendering a cremier finish.
Is Whiskey vegetarian ??? rs
Not even .00001 percent!😅
The chopped red onions should be fried first, then add the rice continue toasting it, then the wine etc etc. Did not see the red onions fried at all
It's a shallot, and it just needs to be gently cooked until it's softened, not fried. ruclips.net/video/TCjC1lIUuVo/видео.html
What happened to Whiskey's leg? Poor doggy
He's not well unfortunately. Blood test.
@@recipe30 Oh, poor furry guy... I hope he gets well soon! 🍀
No disrespect bt fr us indian risotta is veryy close to a khichdi
I'm not surprised. Now you've inspired me to make the next recipe Indian style.
Merci beaucoup chef
Mon plaisir