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    Friday, November 20, 2015

    Asparagus, basil & lemon risotto Recipe

    Asparagus, basil & lemon risotto Recipe
        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


        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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    Item Reviewed: Asparagus, basil & lemon risotto Recipe Rating: 5 Reviewed By: Mrs. Chef
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