Super Creamy Parmesan Risotto With Asparagus No Stir Method Recipes

SUPER CREAMY PARMESAN RISOTTO WITH ASPARAGUS (NO-STIR METHOD)

Steps:

• Start with the butter in a shallow pan or sautee pan over medium heat.
• Once the butter is bubbling add in the garlic and shallots. Close with a lid and allow to sweat for 5 minutes ensuring you do not get any color on them.
• Turn heat up and add in rice grains. Toast for ONLY 1 MINUTE.
• Add in white wine and reduce about 2 minutes. Make sure to scrape the bottom of the pan (this is called deglazing) this lifts up all the flavor!
• Pour in all of the chicken broth into the pan EXCEPT ONE CUP. Reserve that one cup for later. Give everything a good stir and increase the heat to high until everything is bubbling and simmering away. Stir rice once more reduce heat to the lowest it can go and cover.
• Continue cooking without peeking for 10 minutes.
• Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
• Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. This will be just enough time for the asparagus to be perfectly cooked.
• Turn of the heat, add in heavy whipping cream, lemon zest, Parmesan and chives. Stir and SERVE IMMEDIATELY.

CREAMY PARMESAN RISOTTO WITH ASPARAGUS

Steps:

• Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
• Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
• Add the rice; stir to coat completely. Cover and cook 2 minutes.
• Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
• Add the water or stock; stir.
• Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
• When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• Stir the steamed asparagus into the risotto.