Asparagus risotto

Asparagus risotto

Risotto con asparagi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
900g green asparagus
salt
pepper
1 litre Vegetable stock
1 small onion, finely chopped
85g butter
4 tablespoons olive oil
350g carnaroli or vialone nano rice
55g parmesan, grated

Method

  1. Trim the asparagus and cook it in boiling salted water until tender. Drain, reserving the cooking liquid. Cut the asparagus into 1cm chunks, leaving the tips whole.
  2. Make up the asparagus cooking liquid with stock to 1.75 litres. Fry the onion in the butter and oil. Add the chopped asparagus and rice, stirring to coat with the butter. Start to add the hot stock, ladle by ladle, stirring occasionally. Carry on adding stock and stirring, until the rice is al dente, about 20 minutes. Decorate with the asparagus tips and Parmesan before serving.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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