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Asparagus Risotto

Yields1 Serving

I like this recipe as it doesn’t use wine , but you can some some stock for wine if liked

 1 tablespoon butter
 1 finely chopped onion
 3 crushed cloves of garlic
 3/4-1lb of asparagus
 1.5 cups of arborio rice
 4 cups of chicken or veg stock
 The rind of an old Parmesan cheese ( optional )
 1/4 cup of cream
 1 cup of grated parmesan
 1/4 cup freshly chopped basil
 Fresh black pepper
1

Melt the butter in a frying pan

2

Add the onions and cook for about 4-5 minutes

3

Add the garlic and cook for another minute

4

Add the rice and stir to coat in the butter

5

Add 1/2 cup of the stock and stir until absorbed

6

Add the Parmesan rind if using

7

Add the asparagus

8

Continue to add the stock 1/2 cup at a time and stir till absorbed

9

After about 25 minutes add the grated Parmesan cream and basil

10

Stir through gently add black pepper to taste

11

Remove rind and serve with a little extra Parmesan if liked