Asparagus risotto

Asparagus risotto

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This asparagus risotto delivers the perfect balance between delicacy and fresh Spring flavours.

The ingredient of Asparagus risotto

  1. 5 cups (1.25 litres) Massel chicken style or vegetable liquid stock
  2. 2 tablespoons extra virgin olive oil
  3. 25g unsalted butter, chopped
  4. 1 onion, finely chopped
  5. 2 cloves garlic, crushed
  6. 1 1/2 cups (300g) arborio rice
  7. 2 bunches asparagus, trimmed, cut into 2cm pieces
  8. 2 teaspoons finely grated lemon rind
  9. 2 tablespoons lemon juice, or to taste
  10. 1 cup (80g) grated parmesan

The instruction how to make Asparagus risotto

  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.

Nutritions of Asparagus risotto

fatContent: 532.731 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 16 grams protein
sodiumContent: 33 milligrams cholesterol

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