Asparagus, Broad Bean and Lavato Cheese Risotto
A creamy risotto featuring tender asparagus, fresh broad beans, and rich lavato cheese, creating a flavorful and satisfying dish with a perfect balance of earthy and creamy notes.
Ingredients
- 50mL extra virgin olive oil
- 1 brown onion, chopped
- 1 garlic clove
- 400g arborio rice
- 1 glass dry white wine
- 2 bunches asparagus, chopped
- 180g broad beans, skins removed
- 1 bay leaf
- 2L vegetable stock
- 200g That's Amore Grated Local Parmesan
- 100g That’s Amore Lavato rind removed
- 1handful fresh parsley, chopped
- salt & pepper
Instructions
Step 1
Place oil in a heavy-based pot over medium heat.
Step 2
Add onions and garlic and sauté for 2 mins until softened.
Step 3
Add the rice to the pot and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the asparagus, board beans, bay leaf and wine and keep stirring - any alcohol flavours will evaporate.
Step 4
Reduce to low heat and add stock, one ladle at a time, stirring between each addition and making sure stock is absorbed before adding the next ladleful, for 15-20 minutes until all the stock is used and rice is al dente.
Step 5
Stir in the lavato cut in cubes, parmesan and parsley.
Step 6
Remove the pot from the heat and season to taste. Place a lid and leave to rest for 2 mins.
Step 7
Step 8
Step 9
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info@thatsamorecheese.com.au
Phone
1300 466 433
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