Grana Padano label

Asparagus risotto

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal623
fat22g
saturates10g
carbs80g
sugars8g
fibre6g
protein15g
salt1.5g
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Ingredients

Method

  • 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 continously 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

    Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs 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. 

Goes well with

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    Rating: 5 out of 5.6 ratings
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