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Ingredients
- 400 gm Asparagus
- 2 lt Good chicken or possibly vegetable stock
- 1 x Onion, peeled and minced
- 2 x Cloves garlic, peeled and finely minced
- 4 Tbsp. Extra virgin olive oil
- 600 gm Arborio risotto rice
- 150 ml Dry white wine
- 200 gm Unsalted butter
- 350 gm Fresh Parmesan, grated
Directions
- Cut the tips off the asparagus and reserve.
- Blanch the asparagus stalks in boiling salted water and set aside.
- Heat the stock and keep it at a simmer. In a large heavy based saucepan, cook the onion and garlic in the extra virgin olive oil till soft but not brown. Add in the rice and stir to coat thoroughly with the oil. Add in sufficient warm stock to cover, then cook gently, adding more stock as it is absorbed. Season well.
- After about ten min add in the asparagus tips. Stir then add in more stock and cook for a further five min. Pour in the wine, then add in the blanched asparagus stalks, butter and parmesan.
- The risotto should be moist and creamy and the rice slightly al dente.
- Check the seasoning and add in more if required. Serve immediately.
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