NAME: Izabella.

Gadzuric TEACHER: Ms Schuler CLASS: 8a

Asparagus Risotto

Serves: 1 person

INGREDIENTS:
1- courgette-sliced
100g- asparagus
50g-peas-whole
Red onion-chopped finely
1 Garlic clove-chopped finely
1 stem of mint-to decorate
1 cup- Arborio rice
3 cup- Vegetable stoke
cup- parmesan cheese-grated
Splash- Extra virgin olive oil
50g- Butter

DIRECTIONS:
1. In a pot add stock and cook until boiled.
2. In a hot pan, splash extra virgin olive oil. Toss in the pees, courgette and
asparagus and saut for 2-5 minutes then remove from pan.
3. On a medium heat, add a splash of extra virgin olive oil plus 25g of butter. Add
the finely chopped red onion and garlic, fry until softened. Toss in the rice and
fry for 2min.
4. De-glaze the pan with half a ladle of stock.
5. Slowly add the rest of the stock, a ladle filled until absorbs, gently stir through
and repeat for 7min.
6. Place the pees, courgette and asparagus back in the pan and cook for another 3-
5min, while adding stock 1 ladle at a time.
7. Once the rice is cooked al dente, add the remaining butter and parmesan and
stir cover pan and leave for 3min
8. Plate up.
This photo shows the finished
product of my dish
NAME: Izabella. Gadzuric TEACHER: Ms Schuler CLASS: 8a

TIPS for the dish:
1. Place the vegetable stock on the stove as soon as you get into the kitchen so it is
very hot and ready to be used when it comes to coking the rice.
2. Cut the onion up finely this will help the onion cook and become softer much
quicker
Ingredients:
Amount Ingredients Amount Ingredients
1 Courgette zucchini 1 Asparagus
50g Peas 1 Garlic clove
Red onion 150g Arborio rice
4 Mint cup Parmesan cheese
4cups Vegetable stock 25g Butter
Splash Extra virgin olive oil
Resources Equipment List (Gathering
Ingredients):
Item Use
Tray Used the carry the equipment to your table
2-3 boils Used to place ingredients in it
Resources Equipment List
(Preparation):
Item Use
2 Pot Used to boil the stock
Used to fry your peas, zucchini, asparagus, rice, onion and garlic.
Knife Used to cut the ingredients
Chopping board Used to cut ingredients on the board and to place ingredients
Scrap boil Used to put all your unwanted pieces
Wooden spoon Used to mix the ingredients in the pot
2-3 boils Used to place ingredients in it
Time Plan:
Time Action
0 - 10 Enter room, wash your hands and gather required equipment
10 - 20 Set up equipment and gather ingredients and put the stock on in a
pot. Prepare and cut the ingredients
20 - 30 Cook the ingredients as planned on the recipe
30 - 45 Cook the ingredients as planned on the recipe
45 - 50 Food should be ready to plate up
50 60 Wash up equipment
NAME: Izabella. Gadzuric TEACHER: Ms Schuler CLASS: 8a

Photos for Experiment 2:




















This photo shows the
asparagus that I used in the
dish
This photo shows the peas
and Courgette zucchini that I
used in the dish
This photo shows the
Arborio rice that I used in
the dish
This photo shows the mint
that I used to decorate the
dish.

This photo shows the
vegetable stock that I used in
the dish to cook the rice and
to give it more flavour
This photo shows the
parmesan cheese that I used in
the dish to replace salt and to
hold all the ingredients
together