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  • Spring Risotto

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    Elisa David
    8 views2 pages
    This recipe is for a spring risotto made with asparagus, mushrooms, courgettes, apples, rice, white wine, and chicken or vegetable broth. To make it, sauté the mushrooms and set aside. Sauté the onions and garlic, then add the rice and cook, stirring continuously and adding broth half a cup at a time. Once the rice is almost done, stir in the cooked vegetables and seasonings. Remove from heat once the rice is creamy and tender, then stir in butter and cheese. The finished risotto makes a light meal on its own or can accompany a protein like steak.

    Original Description:

    Englis Practice:Applying English Vocabulary.Creating a Recipe. Elisabete David

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    This recipe is for a spring risotto made with asparagus, mushrooms, courgettes, apples, rice, white wine, and chicken or vegetable broth. To make it, sauté the mushrooms and set aside. Sauté the onions and garlic, then add the rice and cook, stirring continuously and adding broth half a cup at a time. Once the rice is almost done, stir in the cooked vegetables and seasonings. Remove from heat once the rice is creamy and tender, then stir in butter and cheese. The finished risotto makes a light meal on its own or can accompany a protein like steak.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views2 pages

    Spring Risotto

    Uploaded by

    Elisa David
    This recipe is for a spring risotto made with asparagus, mushrooms, courgettes, apples, rice, white wine, and chicken or vegetable broth. To make it, sauté the mushrooms and set aside. Sauté the onions and garlic, then add the rice and cook, stirring continuously and adding broth half a cup at a time. Once the rice is almost done, stir in the cooked vegetables and seasonings. Remove from heat once the rice is creamy and tender, then stir in butter and cheese. The finished risotto makes a light meal on its own or can accompany a protein like steak.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    SPRING RISOTTO

    Ingredients
    Servings: ~4/5
     2 cups Risotto rice(Arborio)
    Preparation Time: 15 minutes
     500 g fresh asparagus
    Cooking Time: 30 minutes  700 g fresh sliced mushrooms
    Rules:-Try to stir continuously.  2 medium chopped
    -Never add cold water. courgettes
     2 green chopped apples
     2 finely sliced garlic cloves
     1 medium finely chopped
    onion
    Preparation:  2 tbsp (good) olive oil
    -Pre boil the asparagus (2 minutes in boiling  1 bay leaf
    salted water and shock, in an ice water bath  1 glass (good) white wine
    to stop the cooking process). Cut into small  2 cups boiling chicken or
    pieces and set aside. vegetables broth
     Salt
    -Put the kettle on, so that you can have
     Black pepper
    enough hot water available, in case you
     Finely grated Grana Padano
    need it, whilst you´re cooking.
    cheese or any other of your
    -You can make your own broth or you can preference
    use the ones from the supermarket.(If you  1 tsp butter
    decide to make your own, you just need to
    chop different vegetables and maybe some
    chicken parts if you don’t mind adding
    meat, bring them to a boil in two litres of
    water, for about an hour. You can freeze it in
    small batches and use it whenever you need
    it.
    Cooking:
    -Gently stir the mushrooms in one spoon of
    olive oil, in a large saucepan or any one you
    feel comfortable cooking in, as long as it
    doesn’t stick food…When ready, set them
    aside along with all the liquid.
    -Stir the onions in one spoon of olive oli,
    medium heat and when almost ready…add
    the garlic and the bay leaf, carefully, so that
    the garlic doesn’t burn!
    Add the rice and keep stirring, medium low
    heat.1minute.Add the wine now and it will
    probably bubble. It’s ok. Keep stirring. Add
    half a cup of broth at a time, always stirring
    the rice.
    We need to stir, so that the rice releases its
    starch which gives us that smooth
    consistence that risottos usually have. You
    can season now with pepper and a bit of
    salt. Don’t forget to taste. You might prefer
    the rice less cooked, so you just need to take
    a bite and decide when to start adding the
    mushrooms (they are already cooked), the
    asparagus along with the apples and the
    courgettes. Keep stirring. If you find it rather
    dry, don’t worry. Add some broth and stir
    gently. When ready, add the butter and stir,
    along with the grated cheese.
    Mission accomplished.
    This is a nice dish to have by itself or if you
    prefer, to join in a steak for example. :)

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