Asparagus Risotto

Name: Asparagus Risotto
Ingredients: 1 tablespoon olive oil; 1 shallot, chopped; 1 garlic clove, chopped; 7 ounces risotto rice (arborio); 9 fluid ounces white wine; 18 fluid ounces hot vegetable stock; 1 bunch asparagus spear, blanched, chopped with tips; 1 ounce unsalted butter; 2 ounces parmesan cheese, grated; salt & freshly ground black pepper

10 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1 shallot, chopped
1 garlic clove, chopped
7 ounces risotto rice (arborio)
9 fluid ounces white wine
18 fluid ounces hot vegetable stock
1 bunch asparagus spear, blanched, chopped with tips
1 ounce unsalted butter
2 ounces parmesan cheese, grated
salt & freshly ground black pepper

Directions

1

For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
2

Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3

Add the wine and simmer until absorbed by the rice.
4

Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5

Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.
6

To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.