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Member recipe

Asparagus & pesto risotto

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Serves 2

A good hearty healthy meal, an unusual twist to risotto

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  • 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


    1. Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
    2. Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
    3. Add 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
    4. Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
    5. Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.

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