Simple Asparagus Risotto with Parmesan
Ingredients
- 1 onion, chopped
- 1 clove garlic, grated
- 2 tbsp olive oil
- 1 cup arborio rice
- 300g asparagus, washed and chopped
- 3 to 3 1/3 cups vegetable stock, kept warm in a small sauce pan
- 1/3 - 1/2 cup grated Parmesan
- freshly ground pepper
- 2 tbsp finely chopped parsley
Preparation
Heat the olive oil in a pan over medium heat and cook the onion for about ten minutes till cooked but not caramelised.
Add the garlic and cook for another minute
Add the rice and mix through the onions and garlic well
Add the stock half a cup at a time. Don’t add the next half cup till the previous stock has been fully absorbed. Stir continuously.
With the third cup of stock, add the asparagus
When the third cup has been fully absorbed, taste to see the texture of the rice. If you want it a little softer add a little more stock.
Add the Parmesan, parsley and a little pepper
Stir through and serve.
