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Asparagus risotto
Asparagus risotto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Quick and easy gourmet risotto.
Ingredients:
  • 50g unsalted butter
  • 350g arborio rice
  • 250ml white wine
  • 1L (4 cups) chicken style liquid stock
  • 3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
  • 125.00 ml grated parmesan
  • Finely grated rind of 1 lemon
  • 125.00 ml chopped flat-leaf parsley leaves
Instructions:
  • In a large deep frypan over medium-low heat, melt oil and half of the butter. Sauté onion and garlic until soft for about 3-5 minutes. Increase heat to medium-high, add rice and stir to coat. Pour in wine and stir for 1 minute. Gradually add stock, one ladleful at a time, stirring until absorbed before adding more, until the rice is cooked but still al dente. Toss in asparagus with the final ladleful of stock (about 15-20 minutes in total). Stir in cheese, remaining butter, and 1/2 cup (125ml) boiling water. Remove from heat, mix in lemon zest and parsley. Season to taste and serve with extra shaved parmesan on top.

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