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.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.This topic brought to you from taste.com
0 comments:
Post a Comment