Herby asparagus risotto
Italian Recipe35 Mins
- 200g asparagus
- 175g risotto rice
- 25g butter
- 1 onion, finely chopped
- 800ml vegetable stock
- 100ml white wine
- 25g parmesan, grated
- 2 tsp parsley, finely chopped
- 2 tsp mint, finely chopped
Chop the woody ends from the asparagus and add them to a saucepan along with the vegetable stock. Gently simmer over a low heat.
While the stock is simmering, chop the tips off the asparagus and add them to the stock. After 1 minute, remove them using a slotted spoon, keeping them to one side for later. If you’re struggling for appropriate pans or just fancy a refresh for your kitchen, why not consider our Swan 5 Piece Retro Pan Set. It’ll provide you with everything you need to cook up a storm day after day.
As the stock continues to simmer, add the butter and half of the oil to a wide pan. Over a medium heat, cook the onions for 7 minutes, until they are soft and translucent.
Add the chopped asparagus stalks to the pan and leave for another 3-4 minutes. Then pour in the rice and stir it continuously until it begins to turn transparent.
Pour in the wine and stir until it evaporates – this should happen very quickly. Then begin ladling the stock in from your saucepan. Take it nice and steadily and stir after every ladleful until the liquid has been completely absorbed.
Stir in the asparagus tips and remove from the heat. Leave to rest for a minute or two.
Stir in the remaining butter, the parmesan, and the chopped herbs.