Creamy asparagus risotto
Serves 6 5 cups quality chicken stock 2 tbsp olive oil 1 onion, finely diced 3 cloves garlic, chopped 2 cups Italian risotto rice ½ cup dry white wine 15g butter ¼ cup shredded fresh basil
|5 cups||Chicken stock, extra stock, if necessary|
|2 Tbsp||Olive oil|
|1||Onion, finely diced|
|2 cups||Risotto rice, Italian|
|½ cup||Dry white wine|
|¼ cup||Fresh basil, shredded|
|¼ cup||Parmesan cheese, finely grated|
|1 bunch||Asparagus, trimmed and halved lengthways|
|1 to taste||Salt & freshly ground pepper|
- Heat stock in a small saucepan. Heat a large heavy-based saucepan or risotto pan, add the oil and onion and cook over a medium heat for 5 minutes until onion is softened. Add garlic and rice and cook for 2 minutes, stirring continuously. Add wine and simmer for 2 to 3 minutes to reduce.
- Add a cup of hot stock and stir continuously until stock has evaporated. Repeat the process until almost all the stock has been added and the rice is just tender to the bite. This process will take about 15 minutes.
- Stir in butter, basil, parmesan and the final cup of stock and season with salt and pepper to taste. Turn off the heat, cover the pan and leave to steam for 5 minutes before serving.
- At the same time, blanch asparagus in boiling salted water for 1 minute. Drain and arrange on top of risotto in serving bowls.
Tip: A little extra hot stock (up to ½ cup) may be stirred in just before serving if necessary to bring risotto to a moist, creamy consistency.