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KALE & ARAGULA VEGETABLE RISOTTO | BY CHEF ASHISH

Updated: Jul 12

Beautiful and Delicious combination of Kale, Aragula, Mushrooms, Asparagus, Parmesan, Olive Oil and bound with Carnanoli rice with a hint of tomato sauce . A must try recipe for all joners of food lovers .



Risotto is rice done Italian style, with finesse, care and serious gourmet flare.I used Carnanoli rice because of its creamy and thickness texture mix with Kale & Aragula , Cherry Tomato, Parmesan, Olive Oil , Mushroom, Zucchini, Asparagus .I don’t think it gets much better than this. This is a wondrous dish – hearty, healthy, vibrant, refreshing, green, and amazingly delicious. Easily one of my favorite things that I’ve made so far this year. Trust me, this is a dish that you will come to crave.


INGREDIENTS QUANTITY

Carnanoli Rice or Arborio 1 cup

Parmesan 100g

Zucchini green & Yellow 1/2

Mushroom 5pcs

Onion 1 pc

Cherry Tomato 5 pcs

Asparagus 5 pc

Basil 10g

Tomato sauce 1 tbsp

Basil Pesto 1 tsp

Butter 10g

Kale 200g

Aragula 150g

Vegetable Stock 200 ltr

Salt To taste

Pepper To taste

Olive Oil 30 ml

METHOD


  1. Take all the vegetables , place your chopping board, Check the sharpness of your Knife .


2. Chop the onions, Cut tomato 1/2 , Cut zucchini into dices, Chop the asparagus, Cut mushroom into 4, Cut the kale , Slice the garlic, chop the basil and keep it all together .



3. For vegetable stock - cut the carrots, leeks, celery and onion , boil the vegetable in water almost for 15 to 20 min, Strain and keep aside


4. Take a pot, make it hot and add rice in that , keep stirring it so that it will not burn. Once the rice get broiled , Add stock in that , cook in a slow fire so that it will not stick.


5. Add stock time to time until the rice is 90% done. Once it cooked till 90% , keep aside.


6. Take a pan, Make it hot , Add Olive oil, Add onion and saute a bit, Add slice garlic and saute it together .


7. Add Zucchini , Asparagus, Mushroom, Cherry tomato and cook all together for 2 min.


8. Add stock until it cover the vegetables , cook a bit , add tomato sauce and fresh basil, Add seasoning.


9. Now add risotto rice in the pan, and stir it a bit. Cook it in a slow flame , If require put some more stock.Add kale and Aragula , Mix it well .


10. Add pesto and butter and cook for a minute , off flame the risotto and add Parmesan and Olive Oil and mix it well.


HOW TO ASSEMBLE -


Take a clean and a bit shallow plate, Start to arrange the risotto on it, Pour some basil pesto on top with olives and Parmesan cheese


CHECK OUT THE VIDEO FOR MORE CLEAN IDEA






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