Asparagus risotto Recipe
Ingredients
2 cloves garlic, crushed
1 1/2 cups (300g) SunRice Arborio Risotto Rice
2 bunches asparagus, trimmed, cut into 2cm pieces
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice, or to taste
1 cup (80g) grated parmesan
5 cups (1.25 litres) chicken or vegetable stock
2 tablespoons extra virgin olive oil
25g unsalted butter, chopped
1 onion, finely chopped
Asparagus risotto Recipe
Method
Step 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.
Step 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.
Step 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.
Step 4
Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.
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