1 cup Arborio Rice

3 cups Vegetable stocks

1 pack of Baby Asparagus, trimmed

3 tbsp. Olive oil

1 cup Milk

2 tbsp. Fresh Basil Leaves

½ tsp. saffron

1 tsp. White Pepper

Salt to taste

2 tbsp. Parmesan Cheese

1 tbsp. Red chilies, crushed for garnish



Heat Vegetable stock and bring it to boil. Add White pepper and saffron threads in it.

Wash and add Asparagus in the vegetable stock cook for after 2-3 minutes. Use slotted spoon to remove asparagus and white pepper. Discard the pepper and keep aside the asparagus. Use this stock for cooking rice.

Heat 2 tbsp. olive oil in a heavy bottom saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Add 1 cup stock at a time to cook rice. Stir and cook, keep adding the stock till rice is tender. Add milk and cheese .Mix well and seasoned with salt. Remove from heat.

Heat remaining oil in another pan and grill lightly asparagus with half of the basil and crushed chilies.

For Serving, keep the cooked risotto in the center and Serve asparagus in the side. Garnish with Basil.




1 Comment

  1. I love the way you presented this risotto, it looks amazing! If you don’t mind me asking, how did you manage to get the rice into such a perfect cylinder shape (and for it to stay like that?!)

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