Easy Main Italian

Asparagus risotto

Name: Asparagus risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: /italian
Ingredients: 50g unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 350g arborio rice; 1 cup (250ml) dry white wine; 1L (4 cups) hot chicken stock; 3 bunches asparagus, woody ends trimmed, cut into 3cm lengths; 1/2 cup grated parmesan; Finely grated rind of 1 lemon; 1/2 cup chopped flat-leaf parsley leaves

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by Kate Nichols

Food producer

Oct 03, 2015

A risotto that's not only delicious but simple, quick to prepare.

50g unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
350g arborio rice
1 cup (250ml) dry white wine
1L (4 cups) hot chicken stock
3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
1/2 cup grated parmesan
Finely grated rind of 1 lemon
1/2 cup chopped flat-leaf parsley leaves

Method

1.

Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft. Turn heat to medium-high, add rice and stir to coat. Add wine and stir for 1 minute. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente. Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water. Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.

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