ender, about 4 minutes. Transfer asparagus with a slotted spoon to an
Cook asparagus in boiling salted water for about 5 mins. Drain, run
d garlic and sweat off for about 2 minutes or
immer while you make the risotto.
In a large saucepan
Blanch the asparagus and shock in ice water
f the rice cooker with cooking spray. Place asparagus in steaming tray
nd into a large saucepan with chicken stock and water.
as been absorbed, stir in asparagus slices and tips, then continue
b>asparagus in single layer in a 15x10x1-inch baking pan. Drizzle with
ooking water from blanching the asparagus, and then adding enough chicken
he rest in a blender with some of the stock/broth
Prepare and trim asparagus*. Cut stalks into 2 cm
owl. Rub into steaks. Drizzle asparagus with remaining olive oil and season
eurre blanc base: Make infusion with vinegar, wine, orange juice, shallots
alfway with water. Add vinegar; bring to a boil.
For each
eeks in stock for about 4 minutes.
Remove with slotted spoon
cook potatoes in boiling water for 20 mins. Meanwhile, heat vinegar
In a large saucepan, heat the oil over medium heat.
Add in the asparagus, mushrooms, and garlic; cover and cook for 5 minutes.
Add the barley and stir to coat with oil.
Add the thyme and wine and stir gently until the liquid is absorbed.
Add the broth, 1 cup at a time, stirring until liquid is absorbed before each addition.
Add salt and pepper to taste; simmer, stirring frequently, until creamy; serve immediately.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
Measure out the rice and rinse with cold water well.
Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
Close lid and press cook lever down.
When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
Serve.