Asparagus risotto

Preparation Time

10 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

• 5 cups (1.25 litres) chicken or vegetable stock
• 2 tbs extra virgin olive oil
• 25g unsalted butter, chopped
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups (300g) arborio rice
• 2 bunches asparagus, trimmed, cut into 2cm pieces
• 2 tsp finely grated lemon rind
• 2 tbs lemon juice, or to taste
• 1 cup (80g) grated parmesan

Method

1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.
2. Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.
3. Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.
4. Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.

Notes & tips

• Chicken risotto: You may like to include chicken in this risotto. Cut 600g chicken thigh or breast fillets into 2cm pieces. Add to risotto in step 3, together with the asparagus.