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Asparagus Risotto




Source of Recipe


Aradiia at rc


List of Ingredients




1.2 litres (2 1/4pt) Vegetable Stock
Juice from 1/2 Lemon
1 tablespoon Olive Oil
25g (1oz) Butter
1 Onion, finely chopped
350g (12oz) Risotto Rice
450g (1lb) Asparagus, cut into 25mm (1in)lengths
2 tablespoons Double Cream
1 tablespoon Parsely, finely chopped
Pepper to taste
Parmesan Cheese, to serve

Recipe



Over medium heat, bring the stock to simmering point. Add the lemon juice & keep simmering over low heat.

Heat the oil & butter in a large frypan & saute the onion for approx 5 minutes or until soft. Add the rice & fry a further 2 mins or until the rice is coated with the oil mix, stirring constantly.

Pour approx 75 ml (3fl oz) of stock into the rice and let it boil hard until almost all the liquid has been absorbed, stirring constantly.

Reduce the heat to minimum add another 75ml of stock. simmer gently, stirring oftne until most of the stock has been absorbed.

Add the asparagus stalks & another 75ml of stock. Simmer while stirring occassionally until most of the stock has been aborbed before adding another 75ml.

Cuntinue adding stock in this way until the rice has absorbed approx 850ml (1 1/2pt). Add the asparagus tips & another 75ml stock. When almost all of this liquid has been absorbed, continue adding stock this same way until the rice is cooked.

Stir in the cream & pepper to taste. Sprinkle with parsley & shavings of parmesan cheese.

Enjoy!