Asparagus risotto Recipe
Ingredients
1 cup (250ml) dry white wine
1L (4 cups) hot Campbell's Real Stock Chicken
3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
1/2 cup grated parmesan
Finely grated rind of 1 lemon
50g unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
350g SunRice Arborio Risotto Rice
1/2 cup chopped flat-leaf parsley leaves
Asparagus risotto Recipe
Method
Step 1
Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft. Turn heat to medium-high, add rice and stir to coat. Add wine and stir for 1 minute. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente. Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water. Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.
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