Cooking with Katie



Roasted Tomato and Asparagus Risotto

I first had risotto at a fancy, gourmet restaurant on a “dinner date” with my dad in downtown Fort Worth a few years ago. (I know, a 12-year-old chooses a fancy, risotto-serving place for her date….she’s got good taste! 🙂 ) Anyway, I ordered the asparagus and prosciutto risotto and immediately fell in love with it! It was so creamy and dreamy and flavorful! I’ve always been too intimidated to actually make it myself, though. But as it turns out, as long as you allow yourself plenty of time, it’s super easy!

“Risotto” is actually just a method for cooking rice. The type of rice we use is very starchy, and as the rice releases its starch, it creates this beautiful, creamy sauce. Once you learn the method, you can make whatever kind of risotto you want! Mushrooms, squash, broccoli, carrots, meats, and other sturdy vegetables would all be wonderful choices!

Roasted Tomato and Asparagus Risotto

  • olive oil
  • asparagus
  • grape or cherry tomatoes
  • salt and pepper
  • 1 small onion, chopped
  • 5-6 c chicken stock
  • 1 -1 1/2 c arborio rice
  • 1/3-1/2 c white wine
  • 2 tbsp. butter
  • 1/2-2/3 c parmesan cheese

Start with the asparagus. Lay it on a sheet tray, drizzle it with olive oil, salt, and pepper, and roll it around to coat. Roast it in a 400 degree oven for about 10 minutes. You just want it to be soft and caramelized. Do the same with the tomatoes.

Set the vegetables on a plate and keep them on standby. (BTW, this is a great way to use up those tomatoes that aren’t looking so good anymore!) Pour your chicken stock in a pan and bring it to a simmer. It’s VERY important that you have hot chicken stock!

This is arborio rice. It’s very starchy and is one of the only rices that works for risotto. If you can’t find arborio, then you can use vialone nano, carnaroli, or originario rice.

Finely mince the onion and saute it in some olive oil with salt and pepper just until it’s softened.

Then, add the rice and let it toast for a few minutes.

Then grab some white wine. Pinot Grigio is said to be the best cooking wine, so that’s what I always use.

Just pour it in the pan until the rice is almost covered with wine. I just eyeball it.

Don’t hover over your risotto and constantly stir it, just stir every 5-8 minutes. Once all the liquid is absorbed, start adding chicken stock by the ladelful until the rice is almost covered. Stir it every so often and let the rice cook and release its starches. When all the liquid is absorbed, add more chicken stock by the ladelful until the rice is fully cooked. (You’ll need to taste it every so often.) I used about 5 cups of chicken stock in the end, but it really just depends on how much rice you use.

Once the rice is creamy and fully cooked, add the vegetables back in just to heat them through.

Now this is the secret to really good risotto: Add a few tablespoons of butter and a ton of parmesan cheese and stir them into the risotto. What you end up with is the smoothest, creamiest risotto that you and your family will love! Bon Appetit!

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Comments

  1. * Lauren says:

    Katie, This looks delicious and seems perfect for my “Meatless Monday” meal next week. I’ll let you know how it goes! I’m amazed by your cooking insight. You are quite the chef 🙂 xoxo

    | Reply Posted 6 years ago
    • Thanks Lauren! I can’t wait to see you soon! I’ll have lots of yummy treats for you to sample! 🙂
      ~Katie

      | Reply Posted 6 years ago
  2. This looks so fresh, refreshing and fall-y. I want some now 🙂

    | Reply Posted 6 years ago
  3. * chef mimi says:

    Really nice. I love that you roasted the tomatoes first!! Perfect for spring!

    | Reply Posted 5 months, 1 week ago


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