Asparagus Risotto

Renowned British chef Marco Pierre White has created this easy yet restaurant-quality asparagus risotto using Continental Stock Pots that makes the perfect weeknight dinner.

Serves: 6. Prep time: 10 minutes. Cook time: 45 minutes.

Ingredients

400g asparagus

1 Continental Chicken Stock Pot

4 cups hot water

2 tablespoons olive oil

1/2 onion, sliced

1 2/3 cups arborio rice

1/4 cup dry white wine

1 1/2  – 3 tablespoons grated parmesan

1/4 cup Flora Buttery

6 sprigs Chervil or fresh parsley

Remove
tips
from
asparagus
and
cut
stems
into
1/4
inch
thick
slices;
set
both
aside.

Stir
in
Continental
Chicken
Stock
Pot
into
hot
water;
set
aside
and
keep
warm.

Heat oil in a heavy-based saucepan and cook onion, stirring occasionally, until tender and lightly coloured, about 5 minutes.

Stir  in rice and cook, stirring occasionally, 1 minute. Stir in the wine and cook 1 minute.

Pour in just enough stock to cover rice. Bring to the boil over high heat, stirring frequently and then reduce heat to medium-­-low and cook, stirring frequently and gradually stirring in stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.

Stir
in
asparagus
during
the
last
5
minutes
of
cooking.
Stir
in
parmesan,
butter
and
chervil.
Garnish,
if
desired,
with
additional
fresh
chervil.

What are your favourite risotto ingredients?

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