Name: Recipe: Easy Asparagus Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbs olive oil; 1 tbs butter; 1 medium white onion - finely chopped; 2 cloves garlic - peeled and chopped; 250 g risotto rice; 550 - 600 ml vegetable stock; 2 tbs dry white wine; Juice & zest 1 lemon; 16 asparagus spears - cut into 3cm lengths (woody stems discarded); handful mangetout - topped & tailed and sliced lengthwise; 1/2 cup petit pois; Salt & pepper to taste; Parmesan to serve

Jump to Recipe Print Recipe

The more I use my Redmond Multicooker, the fonder I become if it. It is compact, adaptable and will fry, stew, steam, boil, bake & slow cook with its 35 functions. I can see that I’ll be using it more as it become warmer and I don’t want to stand over a hot stove. I first reviewed my Redmond Multicooker back in October and think that at just over £100 the machine is remarkably good value and is perfect for the smaller kitchen, for students, caravans and boats. It is really well designed and I especially appreciate that all the accessories (including the power cord) fit into the machine for storage.

This month I have made a very easy and seasonal Primavera risotto containing asparagus and two types of peas; mange tout and petit pois, as well as lots of fresh lemon. This is a leave-it-to-cook risotto with minimal hands on time, admittedly not as creamy as the ones you will get from standing stirring throughout the whole cooking process, but all in all I was very impressed with it.

5 from 1 vote

Recipe: Easy Asparagus Risotto

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

A simple vegetarian recipe for asparagus or Primavera risotto made in the Multicooker, perfect for spring.

Course: Main meal

Cuisine: Italian

Keyword: Asparagus Risotto

Servings: 4

Author: Helen Best-Shaw

Ingredients

1 tbs olive oil
1 tbs butter
1 medium white onion - finely chopped
2 cloves garlic - peeled and chopped
250 g risotto rice
550 - 600 ml vegetable stock
2 tbs dry white wine
Juice & zest 1 lemon
16 asparagus spears - cut into 3cm lengths woody stems discarded
handful mangetout - topped & tailed and sliced lengthwise
1/2 cup petit pois
Salt & pepper to taste
Parmesan to serve

Instructions

Select the REDMOND Multicooker to FRY – VEGETABLES with a time of 10 minutes. Add the olive oil, half the butter and allow to melt. Add the onion and garlic with a pinch of salt and stir fry until soft and translucent.
Add the rice and fry for another few minutes until the rice is translucent.
Press KEEP WARM/CANCEL.
Add half the stock and close the lid. Select QUICK COOK and a time of 30 minutes.
After 10 minutes give the risotto a good stir and add the wine and enough stock to cover all the rice. Close the lid and allow to cook for another 10 minutes.
Stir the risotto again, adding the lemon juice and zest and more stock if the rice is not properly cooked.
Once the rice is cooked stir in the asparagus and both types of peas, close the lid and allow to cook for another few minutes.
Check the seasoning and serve with grated Parmesan*
*Use vegetarian Parmesan or similar Italian hard cheese as required.