Asparagus Risotto
-
Recipe serves 2
-
Preparation Time
20 min
- Cooking Time
20 min
Ingredients
- 1–2tbsp olive oil
- ¼ onion, sliced
- 160g risotto rice
- A splash of dry white wine
- 1 packet of Knorr Vegetable Simply Stock, with 50ml water added
- 200g asparagus
- A few sprigs of fresh chervil
- 5–10g parmesan cheese, grated
- 25g unsalted butter
Method
- Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.
- Add the rice, stir and add a splash of white wine.
- Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
- Chop the asparagus – I prefer slices, but I keep the heads whole so that you can see it’s asparagus, not broccoli!
- Add the asparagus with about 5 minutes to go. I put it in raw so it infuses the rice with its own juices as it cooks. Add a little piece or two of chervil at the end, but it’s optional.
- Add the Parmesan and then the butter – this will make the risotto creamy and rich. Garnish with some chervil, but again, this is optional.
