Asparagus Risotto
Member recipe

Asparagus Risotto

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(2 ratings)

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Serves 2

A tasty risotto made with onion and asparagus.

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  • 1 tsp butter or 1 tbsp oil
  • 200g risotto rice
  • 750ml chicken or vegetable stock
  • 200g asparagus, diagonally sliced
  • 1 small onion, finely chopped
  • 50ml white wine (optional)
  • salt and pepper


    1. Heat the butter or oil in a large saucepan and fry the onion for two minutes. Add the asparagus and cook for a further three minutes.
    2. Add the risotto rice and stir continuously for two minutes.
    3. Add the wine (if using) and stir until it has been absorbed. Then add a ladle of stock and stir until almost absorbed. Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
    4. Season with salt and pepper and stir in a little more butter if you want a creamier texture. Serve warm.

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Comments (2)

annamurrin's picture

Definitely add the wine!

stephilou's picture

delish!!! I cooked the asparagus seperately then added at the end when the rice was ready otherwise the asparagus get cooked too much! I also add runner beans, frozen pea,s and cooked chicken to make it go bit further!!

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