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Risotto with spring greens and asparagus




Source of Recipe


Sainsbury's


List of Ingredients




75g butter
1 red onion, finely chopped
1 clove garlic, finely chopped
275g carnaroli rice
2 vegetable stock cubes, made up to 1 litre with boiling water
125g pack fine asparagus, cut into 3cm pieces
75g spring greens, finely shredded
5 spring onions, thickly sliced on the diagonal
grated zest and juice of 1 lemon

Recipe



Melt the butter in a large saucepan, add the onion and cook until very soft, approximately 5 minutes. Add the garlic and cook for a further minute. Pour in the rice, stir well to coat all the grains and cook for 1 minute, stirring continuously. Add the asparagus pieces. Keep the vegetable stock simmering in a small saucepan and add a ladleful of stock to the rice. Continue cooking, stirring all the time until the stock is absorbed, then add another ladleful of stock. Continue in this way until only a little stock remains. Add the spring greens, spring onions, remaining stock, lemon zest and juice. Turn off the heat, cover with a lid and allow to stand for a few minutes (this will give the risotto a creamy, slightly sloppy texture) then serve.









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