Tintern Abbey Truffle And Asparagus Risotto

Indulge in the flavors of Monmouthshire with this exquisite Tintern Abbey Truffle and Asparagus Risotto. This creamy and savory dish is a perfect blend of local ingredients and traditional cooking techniques.

Tintern Abbey Truffle And Asparagus Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Tintern Abbey Truffle cheese
  • 1/4 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent.
  3. Add the minced garlic and Arborio rice to the pan. Stir for 2 minutes until the rice is well coated with the oil and butter.
  4. Pour in the white wine and stir until it is absorbed by the rice.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. After about 15 minutes, when the rice is almost cooked, add the asparagus pieces to the risotto and continue to cook for another 5 minutes.
  7. Stir in the grated Tintern Abbey Truffle cheese until melted and well combined.
  8. Season with salt and pepper to taste.
  9. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Saucepan Large pan Stirring spoon

Tools

Cheese grater Knife Cutting board

Serving suggestions

Serve the Tintern Abbey Truffle and Asparagus Risotto with a side of fresh salad and a glass of crisp white wine for a delightful dining experience.

Tips & tricks

For an extra touch of luxury, shave some additional Tintern Abbey Truffle cheese on top of the risotto before serving.

Cost

$20