This is one of our favorite spring meals - it's an easy weeknight dinner that's impressive enough for entertaining! This makes for a great side dish or a tasty vegetarian, gluten free entrée.
|Type:||Entrée or Side Dish|
|Kitchen Time:||25 minutes|
In your Kit:
K&M Cortina’s Risotto Starter
K&M Asparagus & Parmesan Bisque
K&M Asparagus with Everything Compound Butter
Salt & Pepper
White Wine (optional)
1) Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine or water and bring to a simmer.
2) Cook until the liquid is almost absorbed, then add 1-1½ cups of asparagus & parmesan bisque. Stir occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.
3) Stir in the asparagus, compound butter, and half of the parmesan cheese and cook until asparagus is just tender-crisp, adding an additional ¼ cup of water, if needed. Taste and adjust seasoning with salt and pepper.
4) Transfer to a serving dish and top with remaining parmesan. Serve and enjoy!