Summer calls for fresh and light meals that still pack a punch of flavour. Our Creamy Asparagus Risotto with Green Adjika is the perfect dish to enjoy on a warm evening. This recipe combines the creamy texture of risotto with the fresh taste of asparagus and the bold, spicy kick of green adjika chilli paste.
It's a delightful fusion of Italian and Georgian cuisine that you won't want to miss!
Ingredients:
200g arborio rice
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
Bunch of asparagus, chopped
Cup of green peas
4 cups vegetable broth, kept warm
3 tablespoons green adjika chilli paste
50g grated Parmesan cheese
2 tablespoons butter
Fresh basil, chopped (for garnish)
Instructions:
Sauté the Vegetables: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and asparagus, cooking until the asparagus starts going soft.
Cook the Rice: Add the arborio rice to the pan and stir to coat with the oil and vegetables. Cook for 2 minutes, then add a ladle of warm vegetable broth. Stir continuously until the broth is absorbed.
Continue Cooking: Gradually add the broth, one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and cooked through. Around 5 minutes before your rice is cooked, add the peas.
Add the Adjika: Stir in the green adjika chilli paste, Parmesan cheese, and butter until well combined.
Serve: Transfer the risotto to serving bowls and garnish with freshly chopped basil. Serve hot and enjoy the creamy, spicy goodness!
This Creamy Courgette Risotto with Green Adjika is a fantastic way to incorporate bold flavours into your summer meals. The combination of creamy risotto, asparagus, and spicy green adjika chilli paste creates a dish that's both comforting and exciting. Try this recipe and enjoy a delicious fusion of flavours!
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