Asparagus and artichoke risotto

Recipe from: 12/22/1999 12:00:00 AM
asparagus

Ingredients 12
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 1
    large onion, peeled and chopped
  • 2
    garlic cloves, crushed
  • 400
    g
    risotto rice
  • 1
    Litres
    simmering chicken stock
  • 500
    ml
    white wine
  • 400
    g
    asparagus, blanched and puréed
  • 125
    ml
    butter
  • 6
    fresh artichoke hearts, cooked (see tips)
  • salt and milled black pepper to taste
  • 200
    g
    Parmesan cheese, grated
  • 190
    ml
    mascarpone cheese
 

Method

 
Heat olive oil in a large, deep frying pan. Cook onion and garlic for a few minutes. Add rice and stir well to coat with oil. Add half the stock and wine. Simmer until liquid has been absorbed. Simmer, adding more stock and wine as rice starts to dry out, until all the liquid has been absorbed and rice is al dente (firm to the bite). Take off stove. Stir in asparagus purée, butter, artichokes, seasoning and Parmesan cheese. Divide among 6 plates. Garnish with a dollop of mascarpone cheese and a few artichoke leaves and serve.
 

 

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