Fresh asparagus risotto


Ingredients 8
Servings 4
Time

Ingredients

  • 450
    g
    fresh green asparagus
  • 1
    Litres
    chicken stock
  • 45
    ml
    olive oil
  • 90
    ml
    butter
  • 1
    medium onion, finely chopped
  • 400
    g
    arborio rice (see tips)
  • salt and milled black pepper
  • 45
    ml
    freshly grated Parmesan cheese
 

Method

 
Steam asparagus until crisp-tender (not too soft) and reserve cooking liquor. Cool asparagus, then cut into 2 cm lengths. Bring stock (use 2 1/2 cubes to make it) and cooking liquor to a steady simmer in a large saucepan. Heat oil and half the butter in a large, heavy-based pan. Add onion and sauté until glossy but not browned. Add asparagus and sauté for 1 to 2 minutes. Add rice and stir to coat. Add hot stock, 125 ml (1/2 cup) at a time, stirring constantly and adding more stock as liquid is absorbed. Continue until all liquid has been absorbed and risotto is porridge-like. (Rice should be tender but firm.) If you run out of stock before rice is tender, add warm water in the same way. Season, remove from stove and stir in remaining butter and Parmesan cheese. Serve immediately, with extra Parmesan and steamed asparagus spears, if desired.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.