Asparagus, basil & lemon risotto Recipe
Ingredients
2 small onions, finely chopped
200g (1 cup) carnaroli or SunRice Arborio Risotto Rice (see note)
1 cup basil leaves, plus extra, to serve
2 bunches asparagus, trimmed, thinly sliced on th
1.25L Campbell's Real Stock Vegetable
1 tablespoon olive oil
30g butter
e diagonal
40g (1/2 cup) finely grated parmesan, plus extra, shaved, to serve
1 lemon, zested
Asparagus, basil & lemon risotto Recipe
Method
Step 1
Place stock in a saucepan and bring to the boil. Reduce heat to low and keep at a gentle simmer.
Step 2
Heat oil and butter in a heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until translucent. Add rice and cook, stirring, for 2 minutes or until well coated in mixture. Gradually add 250ml (1 cup) stock, stirring occasionally, until stock is absorbed. Repeat until all stock is used and rice is al dente; this will take about 20 minutes.
Step 3
Stir basil, asparagus, parmesan and lemon zest into risotto. Remove from heat and stand for 5 minutes; the residual heat will cook asparagus. Season with salt and pepper.
Step 4
Divide the risotto among bowls. Scatter with extra basil and shaved parmesan to serve.

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