Spring Asparagus Risotto – BibigoUSA

Name: Spring Asparagus Risotto – BibigoUSA
Ingredients: Heat the oil and butter in a large frying pan. Add chopped shallot and cook about 2 minutes. Add bibigo ™ Cooked Sticky White Rice and stir to combine.; Pour in the white wine and stir until dissolved.; Pour in ½ cup of broth, bring to a boil and cook until absorbed, stirring frequently, about 5 minutes. Gradually stir in the rest of the broth and cook for another 10 minutes.; Add the cheese and season with salt. Stir to combine and cook for another 2 minutes.; While the risotto is cooking, heat a skillet pan over medium-high and add olive oil. When the pan is hot, add asparagus and sear for 10 minutes.; To serve, divide the risotto into 2 serving plates. Top with seared asparagus. Garnish with some olive oil and herbs (optional).

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1 shallot or onion, chopped 2 tbsp olive oil 1 tbsp unsalted butter 2 pack Bibigo Cooked Sticky White Rice ½ cup white wine (optional) 2 cup of chicken or vegetable stock 6 asparagus, scallions, or...

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Ingredients

Heat the oil and butter in a large frying pan. Add chopped shallot and cook about 2 minutes. Add bibigo ™ Cooked Sticky White Rice and stir to combine.
Pour in the white wine and stir until dissolved.
Pour in ½ cup of broth, bring to a boil and cook until absorbed, stirring frequently, about 5 minutes. Gradually stir in the rest of the broth and cook for another 10 minutes.
Add the cheese and season with salt. Stir to combine and cook for another 2 minutes.
While the risotto is cooking, heat a skillet pan over medium-high and add olive oil. When the pan is hot, add asparagus and sear for 10 minutes.
To serve, divide the risotto into 2 serving plates. Top with seared asparagus. Garnish with some olive oil and herbs (optional).