Asparagus & Parmigiano Reggiano Risotto with Filet Mignon
Ingredients
1 Tbsp. Butter
¼ Cup Shallot, minced
1 Tsp. Garlic, minced
¼ Cup Dry White Wine
½ Cup Chicken or Vegetable Stock
1 Pouch BEN’S ORIGINAL™ Ready Rice™ for Risotto
⅓ Cup Asparagus, chopped and sautéed
¼ Cup Parmigiano Reggiano, shredded
1 Each Filet Mignon Steak, cooked to order
1 Bunch Microgreens
Asparagus & Parmigiano Reggiano Risotto with Filet Mignon
Makes: 1
Direction
- Melt butter in a small pan over medium-high heat. Add shallots and garlic, sauté about 2 minutes to soften.
- Add white wine to the pan to deglaze and reduce to au sec.
- Add stock, bring to a boil, massage pouch of rice to loosen grains and add BEN’S ORIGINAL™ Ready Rice™ for Risotto to the pan. Simmer and stir for about 1 minute more until grains are tender and liquid is almost absorbed.
- Remove from heat and stir in Parmigiano Reggiano and sautéed asparagus. Plate risotto topped with filet mignon and garnish with microgreens and more Parmigiano Reggiano.