Name: Asparagus risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1250.00 ml (1.25 litres) chicken style or vegetable liquid stock; 36.40 gm extra virgin olive oil; 25g unsalted butter, chopped; 1 onion, finely chopped; 2 cloves garlic, crushed; 300g rice; 2 bunches asparagus, trimmed, cut into 2cm pieces; 2 tsp finely grated lemon rind; 42.00 gm lemon juice, or to taste; 80g parmesan

Asparagus risotto

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Delicate asparagus risotto with fresh spring flavors.

Ingredients:

1250.00 ml (1.25 litres) chicken style or vegetable liquid stock
25g unsalted butter, chopped
1 onion, finely chopped
2 cloves garlic, crushed
300g rice
2 bunches asparagus, trimmed, cut into 2cm pieces
2 tsp finely grated lemon rind
42.00 gm lemon juice, or to taste
80g parmesan

Instructions:

In a saucepan, bring stock to a boil, then lower the heat to a gentle simmer and cover to keep warm. In a large saucepan over medium heat, heat oil and half the butter. Add onion and garlic, and cook for 4-5 minutes until onion is soft. Add rice and stir for 2 minutes until rice is heated through and coated in the onion mixture.
Pour in 1 cup of hot stock and gently stir until all the stock is absorbed. Follow by adding another cup of stock and repeating the process until fully absorbed.
Add asparagus to the pan. Gradually pour in the remaining stock, one cup at a time, stirring constantly until the mixture is creamy and the rice is just tender, about 20 minutes. Add more stock or water if needed.
Combine lemon rind, lemon juice, remaining butter, and parmesan with the risotto. Mix well, then season to taste with salt and pepper. Serve promptly.

We use cookies

Similar Recipes

Asparagus Risotto

Asparagus, mint & lemon risotto

Mushroom Asparagus Risotto

Crab & asparagus risotto