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

Try Curtis Stone's fresh asparagus and spinach risotto for a seasonal delight.

Ingredients:

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, about 3 mins. Add rice and continue to cook for 2 mins until lightly toasted, stirring occasionally.
Pour 3/4 cup (185ml) of hot stock into the rice and stir continuously until absorbed. Repeat this step, adding 3/4 cup (185ml) of hot stock at a time, stirring until almost absorbed before adding more, for 25 minutes or until the rice is al dente (each grain should have a slightly firm center). Introduce the asparagus with the final stock addition to cook until tender-crisp. Lastly, fold in the spinach towards the end of cooking to wilt it into the dish.
Off the heat, mix in the butter, 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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