1. With eco-chop, chop the onion and then the parsley, set aside
2. Mince the garlic in the Mini chopper
3. Start by browning the onion in the Garlic and Lemon oils and half of the butter in a saucepan.
4. Mix in the rice and let it toast for 2 minutes until it becomes fragrant.
5. Add the peeled shrimp, asparagus, capers, FRENCH PANTRY Artichoke Tapenade or (marinated artichokes), Fish Heb Blend, Roasted Garlic and Chive Herb Blend, and minced garlic.
6. Pour in the white wine and stir until it evaporates. (a couple of minutes)
7. Transfer to the FORTEEZ Large Round Mold, gradually adding the orange juice, juice of one lemon, and vegetable broth. (With a mini whisk, whisk the vegetable broth before using.) Cover and place in the oven, baking for 25 minutes.
8. Once the rice is al dente (cooked through but still has the slightest bite), Remove it from the oven and fold in the parmesan cheese and the rest of the butter.
Garnish each serving with fresh chopped parsley and lemon zest sprinkled on top—salt and pepper to taste and serve.
Enjoy cooking from our bon COOK kitchen to yours!
BONTIP: Your risotto should be creamy with a nice texture, serve in a dinner bowl with the garnish done for each serving.
Italians always eat risotto with a fork! bon Appetito!
