This is a great risotto recipe! My husband and I made this tonight and paired with some herb crusted swai and it made a great dinner.
I made just a couple of changes. First, I broiled the asparagus in the oven for about 10 minutes with some olive oil, salt and pepper because I like the flavor broiling creates.
Second, I thought I had enough arborio rice, but I only had two cups. I still used the same amount of asparagus, onion, and olive oil. I actually increased the amount of chicken broth to 9.5 cups, the white wine to 1.5 cups, the butter to 2 tablespoons, and the parmesan cheese to 1 cups. Except for the chicken broth, these changes were all based on personal preference.
The 9.5 cups of chicken broth was a necssity because my risotto was not ready after adding all 7.5 cups. I have found when making risotto that the amount of liquid used can vary based on the maker so I wasn't really surprised that the recipe and my experience did not match.
Lastly, I added about 1.5 tablespoons of herbs de provenc to mine so it would blend with the fish.
I plan to roast some mushrooms to add to the leftover risotto tomorrow night. I love mushrooms but my husband hates them so I have to wait until he goes out of town and then I can eat the risotto based on my preference. They will fit in perfectly!
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This is a great risotto recipe! My husband and I made this tonight and paired with some herb...