Food Network UK

Vegetarian Risotto With Fresh Asparagus

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Ingredients

  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups vegetable stock
  • 2 teaspoons olive oil
  • 0.33 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup onions
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup arborio rice
  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup parmesan cheese
  • 1 dash salt
  • 1 dash fresh ground black pepper
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup asparagus

Use imperial measurements

Method

How to make Vegetarian Risotto With Fresh Asparagus

  • Heat the stock in a saucepan and keep hot over low heat.
  • Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
  • Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
  • Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
  • While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
  • The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too th
  • Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.

(Courtesy of Food.com)