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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A tasty risotto made with onion and asparagus. Ingredients:
1 teaspoon butter |
7 ounces risotto rice |
3 cups chicken stock or 3 cups vegetable stock, heated |
7 ounces asparagus, diagonally sliced |
1 small onion, finely chopped |
1/4 cup white wine |
salt and pepper |
Directions:
1. Heat the butter in a large saucepan and fry the onion for two minutes. Add the asparagus and cook for a further three minutes.
2. Add the risotto rice and stir continuously for two minutes.
3. Add the wine and stir until it has been absorbed. Then add a ladle of stock and stir until almost absorbed.
4. Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
5. Season with salt and pepper and stir in a little more butter if you want a creamier texture. Serve warm.
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