Asparagus & Parmigiano Reggiano Risotto with Filet Mignon

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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

  1. Melt butter in a small pan over medium-high heat. Add shallots and garlic, sauté about 2 minutes to soften.
  2. Add white wine to the pan to deglaze and reduce to au sec.
  3. 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.
  4. 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.