Back in the beginning of January, I made a big batch of parmesan broth. I portioned it out into four cup servings and froze it. It was the perfect base for risotto! I knew risotto for dinner was not an option for the hubby, he needs (or THINKS he needs) more sustenance than that so for him, I baked a piece of Salmon to accompany the risotto.
I rounded out dinner with a store bought kale salad mix. The plate looked so pretty, almost to pretty to eat!
I find making risotto to be relaxing, I know that isn’t the case for everyone. It truly is easy to make and doesn’t take that long to prepare. Truly, about thirty minutes, start to finish and you can add some many different vegetables to change the flavor profile.
For this batch, I roasted the asparagus, then cut it into bit sized piece. While it was roasting, I minced a bit of onion and sauteed it in some olive oil. Once the onion was soft, I added the rice, stirring to coat it with the oil. I let that cook for a few minutes before deglazing the pan with white wine. Once the wine was reduced, I started ladeling in the parmesan broth. Risotto is usually a 5 to 1 ratio of liquid to rice. For this batch, I wanted it extra creamy and luscious, so I used a total of 8 cups of liquid. Four parmesan broth and four vegetable broth. Once the rice was tender, I added in some grated parmesan cheese and the asparagus. It was DELICIOUS! If I do say so myself.