Home Side dishes Basil Asiago Risotto

Basil Asiago Risotto

by Ann
11 comments

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).

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Basil Asiago Risotto ~ from Sumptuous Spoonfuls #risotto #recipe

Basil Asiago Risotto

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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.

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.

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11 comments

» Basil Asiago Baked Walleye Sumptuous Spoonfuls January 13, 2013 - 7:05 pm

[…] asiago would go beautifully with just about any kind of fish. I served my fish (to myself) with a Basil Asiago Risotto and a Pomegranate Almond Mixed green salad with balsamic […]

Reply
Marty January 14, 2013 - 9:07 am

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

Reply
Ann January 14, 2013 - 7:37 pm

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

Reply
Lisa @ Flour Me With Love January 16, 2013 - 12:34 pm

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

Reply
Heather Who Needs a Cape? January 16, 2013 - 10:13 pm

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

Found you at Lady Behind the Curtain!

Reply
Diane Balch January 18, 2013 - 10:50 am

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

Reply
Ann January 19, 2013 - 2:44 pm

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

Reply
Miz Helen January 19, 2013 - 3:25 pm

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

Reply
Joy (Yesterfood) January 21, 2013 - 10:31 am

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! 🙂

Reply
Elaine July 25, 2020 - 5:23 pm

I had some asiago cheese that I actually bought by mistake, and I needed a recipe to use it up. I had also just gotten a fresh basil plant. Well — fate intervened with your recipe! What a delicious combination of flavors. I doubled the recipe, although I stopped at about 5 cups of broth as that seemed plenty. Everyone raved about this dish. My weekday meatloaf never had it so good! LOL. Thank you!

Reply
Ann July 25, 2020 - 6:46 pm

Elaine that makes me soooo happy! I’m so glad I could help you use up your asiago. It is one of my favorite cheeses … I often use it in place of parmesan or romano.

Thanks for sharing your experience. 🙂

Ann

Reply

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