Can you freeze risotto?

Risotto can be frozen, but the texture may change slightly and it may become less creamy. Add extra broth or butter when reheating to restore the texture.

Can you make risotto in advance?

Risotto is best eaten right after making, but you can make it in advance and reheat it later. Just be sure to add extra broth to make the risotto creamy again.

What rice is used for risotto?

The most commonly used rice for risotto is Arborio rice, but you can also use other short-grain rice, such as Carnaroli rice or Vialone Nano rice.

Can you make risotto without wine?

Yes, you can make risotto without wine. In that case, just use extra broth to cook the rice.

Risotto

Name: Risotto
Cook time: 35 min
Total time: 35 min
Yield: 6P
Ingredients: Olive oil; 300 g arborio risotto rice; 1.5 l warm chicken broth; 2 celery stalks finely chopped; 2 shallots finely chopped; 2 cloves garlic grated; 200 ml dry white wine; 150 g freshly grated parmesan + some extra for topping; 0.5 bunch flat-leaf parsley; 6 sprigs sage; 1 package sugar snaps; 150 ml fresh or frozen peas; 1 package green asparagus; Zest of 1 lemon

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35min

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Do you want to make this risotto with asparagus yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 6P

Olive oil
300 g arborio risotto rice
1.5 l warm chicken broth
2 celery stalks finely chopped
2 shallots finely chopped
2 cloves garlic grated
200 ml dry white wine
150 g freshly grated parmesan + some extra for topping
0.5 bunch flat-leaf parsley

6 sprigs sage
1 package sugar snaps
150 ml fresh or frozen peas
1 package green asparagus
Zest of 1 lemon

Preparation method

How do you make this?

Pour a generous layer of olive oil into a large pot.

Heat it up and fry the sage until crispy, place on kitchen paper, sprinkle with salt.

Cut the ends off the asparagus and let them briefly and vigorously color in the same oil as the sage,

place on kitchen paper, keep warm, do the same with the sugar snaps, keep warm, refresh the oil if it becomes too brown.

Wipe the pot with kitchen paper, pour in 4 tbsp of olive oil and sauté the celery, garlic, and shallot for about 4 minutes, then add the rice and sauté for another 2 minutes.

Deglaze with the white wine, let it evaporate completely, then gradually add 300 ml of broth while stirring, which is about a large soup spoon.

Constant stirring helps maintain the creaminess of the risotto; stir until all the broth is mixed in and dissolved.

The rice should still be slightly al dente and translucent.

Stir in the cheese, and lastly the peas and finely chopped parsley.

Scoop onto plates, finish with the asparagus and sugar snaps, drizzle with olive oil, the sage, the lemon zest, and some more grated cheese on top.

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