Name: Curtis Stone's asparagus and spinach risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Cuisine: italian
Ingredients: 18.20 gm olive oil; 1 small brown onion, finely chopped; 2 garlic cloves, finely chopped; 400g rice; 2l chicken; 2 bunches asparagus, woody ends trimmed, stalks cut into 3cm pieces; 60g Baby Spinach, coarsely chopped; 60g Unsalted Butter; 40g parmesan

Curtis Stone's asparagus and spinach risotto

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Enjoy a delectable asparagus and spinach risotto with fresh seasonal produce in a flash, courtesy of Curtis Stone.

Ingredients:

18.20 gm olive oil
1 small brown onion, finely chopped
400g rice
2l chicken
2 bunches asparagus, woody ends trimmed, stalks cut into 3cm pieces
60g Baby Spinach, coarsely chopped
60g Unsalted Butter
40g parmesan

Instructions:

In a large deep non-stick frying pan over medium-high heat, sauté oil, onion, and garlic until tender, approximately 3 minutes. Stir in rice and cook until lightly toasted, about 2 minutes.
Pour the 3/4 cup (185ml) hot stock into the rice and stir constantly until absorbed. Gradually add 3/4 cup (185ml) hot stock at a time, stirring until each addition is nearly absorbed before adding more. Cook for 25 minutes or until the rice is al dente (with a slightly firm center). Introduce asparagus with the last batch of stock for a tender-crisp finish. Finish by adding spinach at the end and gently mix until wilted.
Take the pot off the heat and mix in butter, then gently blend in 1/3 cup (25g) of parmesan. Season with salt and pepper, and serve with the rest of the parmesan on top.

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