0:20

To Prep

0:25

To Cook

11

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

6

SERVINGS

4.5

AVG RATING

(23 Members)

Asparagus risotto

Ingredients
    • Method
    1. Step 1

      Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft. Turn heat to medium-high, add rice and stir to coat. Add wine and stir for 1 minute. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente. Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water. Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.

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