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Asparagus risotto

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Asparagus risotto

Name: Asparagus risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 bunch asparagus (about 200g); 800ml vegetable stock; 1 tbsp olive oil; 25g butter; 1 small onion finely chopped; 175g risotto rice; 100ml white wine or vermouth (optional); 25g parmesan or vegetarian alternative, finely grated

Barney Desmazery

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.64 ratingsRate

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

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 bunch asparagus

(about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion

finely chopped
175g risotto rice
100ml white wine

or vermouth (optional)
25g parmesan

or vegetarian alternative, finely grated

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Nutrition: Per serving

kcal623
fat22g
saturates10g
carbs80g
sugars8g

low
fibre6g

high
protein15g
salt1.5g

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.

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A star rating of 4.7 out of 5.64 ratings

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