Asparagus Risotto
Ingredients: onion, butter, olive oil, celery, risotto rice · 30 min cook time · 510kcal · $16.50
Ingredients
0.5ea onion, 45g butter, 0.5tbsp olive oil, 15g celery, 200g risotto rice, 0.25glass white wine, 400ml chicken stock, 100g fresh peas, 1ea asparagus, 1ea zucchini, 1handful mint, 2tbsp parmesan cheese
Instructions
1. Start with the risotto bianco base.
2. Add fresh peas and stir.
3. Add hot stock gradually as needed.
4. Slice the bottom of the asparagus and add to the pan, keeping the tips for later.
5. Chop zucchini and add to the risotto.
6. Simmer and stir continuously for about 10 minutes.
7. Add the reserved asparagus tips in the last couple of minutes so they remain crunchy.
8. Stir in butter, grated parmesan cheese, and chopped fresh mint.
9. Cover and let rest for 3 minutes before serving with a finish of parmesan and olive oil.
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