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Easy Asparagus Risotto
This easy asparagus risotto is a fabulous way to show off this delicious and much-prized star of the vegetable patch. Add some extra greens for a real celebration of spring.
Servings: 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
Instructions
- Heat the stock or make it with a stock cube and boiling water.
- Heat the butter and olive oil in a heavy-based pan. Add the onion. Cook gently for about 5 minutes until soft, but not coloured. Then add the garlic and cook for a couple of minutes more.
- Add the rice and stir to coat it, toasting the grains. Coat the rice well with the butter and oil. As it heats, it will start to look glassy and transparent.
- Add the wine. It will boil up and then evaporate. Now start to add the stock. Do this slowly, a small ladle or two at a time.
- Stir the risotto gently as it cooks. This releases the starch and gives that classic creamy risotto texture. When each ladle of stock has been absorbed, you will hear a ‘sigh’ from the risotto. This tells you that it is time to add more liquid.
- Cook the risotto for about 15 minutes, stirring gently, with the heat tuned right down. Add the vegetables and lemon about 5 minutes from the end of cooking time.
- Allow the risotto to rest for a minute. Season to taste with salt and black pepper.
- Check the seasoning and serve with grated Parmesan
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.