Creamy Garlic Asiago Risotto
This dish tastes amazing. It is cheesy and creamy. Theflavor, which is mild, will go well with any main dish. It does take yourattention to make it, but it is well worth it for a special meal.
Equipment
- Small frying pan
- Knives
Ingredients
- 1 Cup Chicken or vegetable broth
- 1/2 Cup Asiago cheese , grated
- 1/3 Cup Arborio Rice
- 2 Tbsp Onion , minced
- 1 Tbsp Dry white wine , (See Notes)
- 1 Tbsp Fresh parsley, chopped
- 1/2 Tbsp Olive oil
- 1/2 Tbsp Butter
- 1 tsp Minced garlic
Instructions
- Heat the chicken stock in a 1-cup liquid measuring cup in the microwave for 2-3 minutes, or until hot.
- In a small frying pan, over medium heat, add the butter and oil.
- Add the onion and cook until tender, about 1-2 minutes. Add garlic and cook for 30 seconds.
- Add the rice to the pan and toss to coat the rice well.
- Add the wine and stir. Mixture should be simmering, not boiling.
- Add 2-4 tablespoons of the hot stock and stir until it is absorbed. Continue this process for 20-25 minutes until you have about 1/4 cup of broth left. Stir regularly, but not constantly. Reheat the stock to maintain the temperature if needed.
- Test for doneness of the rice. It should be completely cooked by this point.
- When you add the last 1/4 cup of stock, let it cook for about 2 minutes, then add the cheese to the pan. Mix gently until it is melted and combined with the rice. The rice mixture should be creamy and thick, not soupy.
- Sprinkle with chopped parsley and serve warm.
Notes
Use a wine you enjoy drinking
Simmer the rice gently; don’t try to speed up the process by boiling the rice.
The stock needs to be hot to maintain the starch content of the rice.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Calories: 400kcalCarbohydrates: 29gProtein: 22gFat: 17gSaturated Fat: 7gCholesterol: 90mgSodium: 530mgPotassium: 350mgFiber: 2gSugar: 1gCalcium: 240mgIron: 1.5mg