Asparagus and Cheese Risotto Recipes

Ingredients :

1.25 ml

750 ml

25 g

30 ml

225 g

300 ml

225 g

75 g

saffron strands

hot vegetable stock

butter

olive oil

large onion, finely chopped

garlic cloves, finely chopped

arborio rice

dry white wine

asparagus tips (or asparagus cut into 5 cm or 2 in lengths), cooked

finely grated Parmesan cheese

salt and black pepper

Parmesan shavings and fresh basil sprigs, to garnish

ciabatta bread rolls and salad, to serve

Method :

Sprinkle the saffron over the stock and leave to stand for 5 minutes.
Heat the butter and oil in a frying pan, add the onions and garlic.
Fry for about 6 minutes, until softened.
Add the rice and stir fry for 1 - 2 minutes to coat the grains with the butter and oil.
Pour on 300 ml or the hot vegetable stock and saffron.
Cook gently over a moderate heat, stirring frequently, until all the liquid has been absorbed.
Repeat with another 300 ml cups stock.
When that has been absorbed, add the wine and carry on cooking and stirring until the rice has a creamy consistency.
Add the asparagus and remaining stock and stir until the liquid is absorbed and the rice is tender.
Stir in the Parmesan cheese and season well.
Spoon the risotto on to warmed plates and garnish with the Parmesan cheese shavings and fresh basil.
Serve with hot ciabatta rolls and a crisp green salad.

Serves 4

Note :

An authentic Italian risotto has a unique creamy texture achieved by constant stirring of the arborio rice, available from good supermarket or delicatessens.

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