Asparagus and artichoke risotto

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

45.00 ml fresh chillies — 573
1.00 onion — large, peeled and chopped
2.00 garlic — cloves, crushed
400.00 g risotto rice
1.00 Litres stock — chicken
500.00 ml wine — white
400.00 g asparagus — blanched, puréed
125.00 ml butter
6.00 artichokes — freah, hearts
salt and freshly ground black pepper — to taste
200.00 g parmesan cheese — grated
190.00 ml mascarpone cheese
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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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