Asparagus Risotto
This Asparagus Risotto is creamy and full of fabulous flavour and although we’ve opted for a vegetarian version, you could add chicken if you prefer.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- ½ cup finely chopped shallots
- 2 cloves garlic, finely chopped
- 300 g arborio rice
- ¾ cup dry white wine
- 1 litre vegetable stock
- 3 bunches asparagus, ends trimmed
- ½ cup parmesan, grated, plus extra shaved parmesan for serving
- Rind of ½ lemon, grated
- ¾ cup flat leaf parsley leaves, chopped
- ¼ cup mint leaves, chopped
How do I make it?
- Heat vegetable stock in a small saucepan until it comes to a low simmer.
- Take 2 bunches of asparagus and chop into pieces approximately 2.5 centimetres long. Set the remaining bunch aside.
- Heat 1 tbsp butter and olive oil in a large frying pan or saucepan over a low-medium heat. Add shallots and garlic and cook for 5 minutes or until soft, but not brown.
- Increase heat to high and add arborio, stirring to coat the grains.
- Add white wine and stir, then begin adding stock about ½ cup at a time, stirring and letting each addition absorb into the rice before adding the next. Continue cooking, stirring, and adding stock until the rice is tender, about 25 minutes.
- Meanwhile, take remaining bunch of asparagus and steam in the microwave or over a saucepan of boiling water for 2-3 minutes. Remove from heat and set aside.
- Add chopped asparagus with the last addition of stock and stir well. Cook for a few minutes, or until the asparagus is just cooked through. Add remaining 1 tbsp of butter, ½ cup of grated parmesan and stir to combine, then remove from heat.
- Add lemon rind, parsley and mint and stir well.
- Serve garnished with shaved parmesan and steamed asparagus.
