Asparagus Risotto
Serves 2
prep: 10 mins
cook: 25 mins
Ingredients
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Asparagus, trimmed (ZZASP)
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Garlic, to taste (GARL)
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Olive oil (411029)
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Onion, chopped (ONBR)
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Butter (013016)
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Arborio (risotto) rice (272041)
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White cooking wine (optional) (381002)
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Vegetable stock (402513)
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Juice of half a lemon, or to taste (L)
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Parmesan cheese (021208)
Directions
Step 1:
Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
Step 2:
Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
Step 3:
Stir in the wine, if using, it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
Step 4:
Taste the rice, it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last remains of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
Step 5:
Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.