… because what is life without good food?

Basil Asiago Risotto

Adapted from Carrie’s Experimental Kitchen

Basil Asiago Risotto ~ from Sumptuous Spoonfuls #basil #asiago #risotto #recipe

I made this Risotto to go with my Basil Asiago Baked Walleye. The flavors match, so of course they go together! …  I’m blogging it by request. I always love it when someone asks me for the recipe 🙂

I really really love risotto. It’s got such a wonderful creamy texture … and it always amazes me that there is no cream in it! It’s the cooking method that adds the magic. Risotto is traditionally made with Arborio rice, which is a short-grain rice. I’m sure this risotto would be amazing with Arborio rice, but I am having a bit of trouble finding it, so I used Basmati rice instead. The Italians would be dismayed, I’m sure, but hey, sometimes you gotta make do with what you’ve got!

If you have some fish on hand, I do highly recommend the Basil Asiago Baked Fish with this risotto. And a nice salad. For the salad, I used mixed greens topped with toasted almonds, pomegranate seeds, a little shredded Asiago and a spicy sweet balsamic vinaigrette (I included the salad recipe with the fish).

Basil Asiago Risotto

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 servings

Basil Asiago Risotto

Ingredients

  • 1 Tablespoon butter
  • 1 large clove of garlic, peeled and finely chopped
  • 1/2 cup Basmati rice (or Arborio if you can find it!)
  • 3 cups low-sodium chicken broth (or vegetable broth, if you want a vegetarian risotto)
  • 2 Tablespoons finely chopped fresh basil leaves
  • 1/2 cup freshly shredded Asiago cheese

Instructions

  1. In a large, non-stick saute or saucepan, melt the butter over medium heat and then add the rice. Cook over medium heat, stirring frequently until some of the rice turns a light toasty brown. Add the garlic and continue cooking for a minute or so.
  2. Add 1 cup of the broth. Cook and stir over medium heat until the liquid is gone, then add another cup of broth.
  3. Again, cook and stir until the liquid is gone. Add the last cup of broth. Stir and cook until the rice is creamy and most of the liquid is gone. It will appear to have a light "sauce" on the rice. That is as it should be.
  4. Add the basil and the Asiago cheese; stir to mix. Serve hot.
http://www.sumptuousspoonfuls.com/basil-asiago-risotto-2/

Basil Asiago Risotto ~ from Sumptuous Spoonfuls #risotto #recipe

This recipe was shared at The Bulletin BoardManic MondayMelt in your Mouth MondayTasty TuesdayTotally Tasty TuesdaysCast Party Wednesday, Wednesday Extravaganza, Full Plate Thursday, Fantastic Thursday, Foodie FridayKatherine Martinelli’s Rice BloghopStrut your Stuff Saturday and All my Bloggy Friends.

Related Posts Plugin for WordPress, Blogger...

9 Responses

  1. Pingback: » Basil Asiago Baked Walleye Sumptuous Spoonfuls

  2. I am looking for easy but tasty side dishes that aren’t prepackaged and this one looks so good!

    January 14, 2013 at 9:07 am

    • Ann

      Thank you Marty! I think it’s pretty dang good myself 🙂

      January 14, 2013 at 7:37 pm

  3. This looks quite delicious! Thanks for sharing at Mix it up Monday 🙂

    January 16, 2013 at 12:34 pm

  4. This looks delicious – risotto is one of my favorites!!

    Found you at Lady Behind the Curtain!

    January 16, 2013 at 10:13 pm

  5. You know I have a bag of risotto rice sitting in my cupboard. Thanks for the inspiration, bring this by foodie friday today.

    January 18, 2013 at 10:50 am

    • Ann

      I’m jealous! I need to find some of that special rice 🙂

      January 19, 2013 at 2:44 pm

  6. I just love the wonderful flavor combination for your creamy Risotto. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    January 19, 2013 at 3:25 pm

  7. This looks SO beautiful! I adore basil. Can’t wait until it warms up a little so I can start my little pots of basil in the garden! This risotto is first on the list! 🙂

    January 21, 2013 at 10:31 am