Asparagus Risotto
Ingredients (for 4 servings)
2 teaspoons – Olive oil
1 1/2 Tablespoons – Ginger Broth Concentrate w/Umami or Chicken Soup Base
2 1/2 cup – water
1 cup – Carnaroli Rice
1 medium – Yellow onion (finely diced)
1 rib – Celery (finely diced)
2 cups – Asparagus (6-8 spears, sliced)
1 Tablespoon – Cottage cheese
1/4 cup – Parmesan cheese (grated)
2 teaspoons – Italian parsley (chopped)
* Sodium per servings – 510mg
2 teaspoons – Olive oil
1 1/2 Tablespoons – Ginger Broth Concentrate w/Umami or Chicken Soup Base
2 1/2 cup – water
1 cup – Carnaroli Rice
1 medium – Yellow onion (finely diced)
1 rib – Celery (finely diced)
2 cups – Asparagus (6-8 spears, sliced)
1 Tablespoon – Cottage cheese
1/4 cup – Parmesan cheese (grated)
2 teaspoons – Italian parsley (chopped)
* Sodium per servings – 510mg
Cooking Instruction
Cooking Instruction
1. Wash and dry the vegetables, Dice cut the onions and the celeries as fine as you can go. Slice the asparagus, discard bottom 1 – 1 1/2 inches of stems, feel the tenderness of stems as you cut.
2. Reconstitute 1 1/2 Tablespoons of Soup Concentrate into 2 1/2 cup of water, set aside.
3. To boil the asparagus, fill a large pot with the salted water. Cover and heat to boiling on high. Add the asparagus and cook about 4 minutes or until slightly softened. Drain the water and transfer the asparagus to the bowl, set aside.
4. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and celery, stirring frequently. 2-3 minutes or until slightly softened.
5. Add 1 cup of carnaroli rice to the medium pot. stirring 2-3 minutes or until lightly browned. Add the diluted Ginger Broth w/Umami into the pot. Stir to combine. Heat to boiling on high.
6. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, after 10 minutes, add the cooked asparagus into the pot. Stir to combine. Cook another 6 to 8 minutes or until most of the liquid has been absorbed and the rice is al dente.
7. Turn off the heat, stir in 1 Tablespoon of cottage cheese and half of grated parmesan cheese.
8. Serve finished risotto, garnish with the chopped parsley and remaining parmesan cheese.
1. Wash and dry the vegetables, Dice cut the onions and the celeries as fine as you can go. Slice the asparagus, discard bottom 1 – 1 1/2 inches of stems, feel the tenderness of stems as you cut.
2. Reconstitute 1 1/2 Tablespoons of Soup Concentrate into 2 1/2 cup of water, set aside.
3. To boil the asparagus, fill a large pot with the salted water. Cover and heat to boiling on high. Add the asparagus and cook about 4 minutes or until slightly softened. Drain the water and transfer the asparagus to the bowl, set aside.
4. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and celery, stirring frequently. 2-3 minutes or until slightly softened.
5. Add 1 cup of carnaroli rice to the medium pot. stirring 2-3 minutes or until lightly browned. Add the diluted Ginger Broth w/Umami into the pot. Stir to combine. Heat to boiling on high.
6. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, after 10 minutes, add the cooked asparagus into the pot. Stir to combine. Cook another 6 to 8 minutes or until most of the liquid has been absorbed and the rice is al dente.
7. Turn off the heat, stir in 1 Tablespoon of cottage cheese and half of grated parmesan cheese.
8. Serve finished risotto, garnish with the chopped parsley and remaining parmesan cheese.