1 1/2TablespoonsBetter than Bouillon Italian Herb Base
3cupswater
Optional Garnish
shaved parmesan cheese
fresh lemon zest
Instructions
Cut woody ends off the asparagus (about 1-2 inches) and slice asparagus into 2-inch pieces. Set aside.
Heat olive oil in skillet over medium-high heat until shimmering.
Add sliced shallots to the pan and saute for 1-2 minutes.
Toss in garlic and ginger and saute another minute.
Add leeks and cook an addition 3-4 minutes stirring occasionally.
Drop in arborio rice and cook for 3-4 minutes, stirring frequently.
Season with garlic salt and lemon pepper, stirring to combine.
Add white wine, bouillon, and water (or white wine and stock - see note above) and stir to combine. Cook over medium-high heat, bringing to a gentle boil. Turn down to medium and cook for 7-10 minutes or until sauce begins to thicken.
Add in sliced asparagus and stir to combine. Cook uncovered for 20-30 minutes, or until water is absorbed and risotto is tender.
Notes
We use bouillon bases instead of stocks or broths in our recipes. They are smaller and easier to store and have a longer shelf life. Simply add water. If you like, you can substitute chicken or vegetable stock for the bouillon and water. Simply eliminate the bouillon and replace the water with an equal amount of stock.
When preparing leeks, slice off the root end, then trim off the harder green leaves. Cut down the center lengthwise then slice those two ends into thin pieces.
Arborio rice is our number one choice for making risotto as it absorbs a lot of liquid and surrounding flavors. It releases starch as it cooks which results in that classic creamy consistency.