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.
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
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large pan, heat the olive oil and butter over medium heat. Add the chopped onion and cook until translucent.
- 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.
- Pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- 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.
- Stir in the grated Tintern Abbey Truffle cheese until melted and well combined.
- Season with salt and pepper to taste.
- 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