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, Artichoke Tapenade, 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. Continue cooking, gradually adding the orange juice, juice of one lemon, and the vegetable broth. (with mini whisk whisk the vegetable broth before using)
Stir frequently depending on how fast the liquid is absorbed, there may be a little leftover broth.
8. Once the rice is al dente (cooked through but still has the slightest bite), 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.
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!
