Asparagus Risotto

Name: Asparagus Risotto
Ingredients: 1 teaspoon butter; 7 ounces risotto rice; 3 cups chicken stock or 3 cups vegetable stock, heated; 7 ounces asparagus, diagonally sliced; 1 small onion, finely chopped; 14 cup white wine; salt and pepper

7 ingredients

8 steps

Ingredients

1 teaspoon butter
7 ounces risotto rice
3 cups chicken stock or 3 cups vegetable stock, heated
7 ounces asparagus, diagonally sliced
1 small onion, finely chopped
14 cup white wine
salt and pepper

Directions

1

Heat the butter in a large saucepan and fry the onion for two minutes.
2

Add the asparagus and cook for a further three minutes.
3

Add the risotto rice and stir continuously for two minutes.
4

Add the wine and stir until it has been absorbed.
5

Then add a ladle of stock and stir until almost absorbed.
6

Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
7

Season with salt and pepper and stir in a little more butter if you want a creamier texture.
8

Serve warm.