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Asparagus risotto

Asparagus risotto

This recipe's really quick to make with tender asparagus and nutty Parmesan the stand-out flavours in this dish

Serves 4 as a main course

What you need:

  • 500g British asparagus
  • 1 finely chopped onion
  • 300g Arborio rice
  • 750ml hot chicken or vegetable stock
  • 75g butter
  • 50g freshly grated Parmesan cheese
  • Black Pepper

What you do:

  1. Gently fry the onion in the butter until it becomes translucent
  2. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter
  3. Add a ladle of hot stock at a time and continue stirring until all the stock has been used
  4. Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked
  5. Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir
  6. Serve your risotto in warm bowls with a sprinkling of Parmesan on top of each serving

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British Asparagus

British Asparagus is hailed by leading chefs as the best in the world. It's packed with nutrients, bursting with taste and a truly versatile vegetable. Just don't miss out on its relatively short season of just seven to eight weeks!

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Asparagus risotto

This recipe's really quick to make with tender asparagus and nutty Parmesan the stand-out flavours in this dish Asparagus risotto recipe

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