Prato Vegetariano Recipe
Chef's vegetarian option: Creamy rice with Québec asparagus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and cut them into 2-inch pieces. Blanch them in boiling water for 2-3 minutes until tender, then drain and set aside.
- 2
Cook the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Cook for 2 minutes, then begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 4
Add Cream and Cheese
Once the rice is cooked, lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese is melted and the risotto is creamy. Season with salt and black pepper to taste.
- 5
Combine with Asparagus
Gently fold in the blanched asparagus pieces into the risotto. Cook for an additional 2-3 minutes until heated through.
- 6
Serve
Spoon the creamy rice with asparagus onto plates, garnish with fresh parsley, and serve warm.
