Step-by-Step Guide to Prepare Award-winning Asparagus and Cheese Risotto from Germany

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Easiest Way to Prepare Award-winning Asparagus and Cheese Risotto from Germany. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Asparagus and Cheese Risotto from Germany, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asparagus and Cheese Risotto from Germany delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Asparagus and Cheese Risotto from Germany is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Asparagus and Cheese Risotto from Germany using 11 ingredients and 11 steps. Here is how you cook it.

I didn't want to waste anything from white asparagus. I looked at a German website similar to COOKPAD and German cookbooks. The recipe I saw used Cheddar cheese with this risotto. If you use cooked rice, reduce the cooking liquid (or water) amount to 150 ml. Recipe by Popotankobu

Ingredients and spices that need to be Take to make Asparagus and Cheese Risotto from Germany:

1. 1 to 2 Asparagus
2. 180 ml Rice (uncooked rice or leftover cooked rice)
3. 100 ml Milk
4. 300 ml White asparagus cooking liquid(or water)
5. If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
6. 1 tsp Consommé (beef stock) cube
7. 2 slice Cheese (non-melting sliced), powdered cheese or pizza cheese
8. 1 Salt, pepper and parsley
9. 1 Olive oil
10. 1/2 onion and 2 slices of ham **In the top photo**
11. 1 small sausages, chicken, mushrooms, carrots, green peas, etc. **Other recommended ingredients**

Instructions to make to make Asparagus and Cheese Risotto from Germany

1. [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus
2. [Preparation] Cut the ingredients into 1 cm cubes. Separate the mushrooms into bite sizes. Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
3. Heat the olive oil in a pot and cook the ingredients. Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
4. If using uncooked rice add it at this point and cook (You don't need to rinse). If using cooked rice do not add it at this point.
5. When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
6. When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces). Turn the heat to low.
7. When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
8. Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
9. 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
10. I used white asparagus cooking liquid with this recipe and the top photo has white asparagus. Originally this recipe was with green asparagus and I changed it. You can use green asparagus of course.
11. Spargelzeit refers to white asparagus season from April to June in Germany.

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