Asparagus & pesto risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
Base:
- 2 knobs butter
- Olive oil
- 1 small red onion finely chopped
- 1 stick celery finely chopped
- 400ml veg stock
- Medium bunch of asparagus chopped in 4 battons of equal length
- 150g risotto rice
- Heaped teaspoon of pesto
- 100ml white wine
- 12 gm parmesan
- Squeeze of lemon
- Salt and peper seasoning
Method
- STEP 1Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
- STEP 2Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
- STEP 3Add rice to the pan and stir for a minute until translucent. Add wine and stir continuously until rice has absorbed the liquid. Turn heat up to medium and ladle in 2/3 stock (without nasty asparagus) bit by bit, replenishing when rice has absorbed liquid
- STEP 4Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
- STEP 5Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.
