Thursday , May 19 2022
Asparagus Risotto 1

Asparagus Risotto

Recipe by Ellen Mary |

Recipe published in Feast, Issue 04 – April 2016 

Serves Four


500g of asparagus
1 finely chopped red onion
300g of risotto rice
750ml of vegetable stock

70g of butter
60g of freshly grated Parmesan cheese
black pepper and a lemon, quartered, to serve

1. Fry the onion until softened in the butter gently

2. Add the rice and cook for a just a few minutes on a medium heat.

3. Make sure it gets a good covering of the butter and onion mix

4. Add the hot stock slowly and carry on stirring until all of the stock has been poured in the mix

5. Steam the asparagus for about 5 minutes or until tender and chop up once it is cooked

6. Add a small knob of butter to the asparagus and half the Parmesan to the risotto and give it a stir

7. Serve in warm bowls with a sprinkling of Parmesan, some
black pepper and lemon quarters
on each dish

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