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.
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
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.
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