Asparagus risotto

This asparagus risotto delivers the perfect balance between delicacy and fresh Spring flavours.

Recipe «Asparagus risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 5 cups Massel chicken style or vegetable liquid stock, 2 tbsp extra virgin olive oil, 25g unsalted butter, chopped, 1 onion, finely chopped, 2 cloves garlic, crushed , 1 1/2 cups arborio rice, 2 bunches asparagus, trimmed, cut into 2cm pieces, 2 tsp finely grated lemon rind , 2 tbsp lemon juice, or to taste, 1 cup grated parmesan.

Ingredients:

• 5 cups Massel chicken style or vegetable liquid stock 
• 2 tbsp extra virgin olive oil 
• 25g unsalted butter, chopped 
• 1 onion, finely chopped 
• 2 cloves garlic, crushed 
• 1 1/2 cups arborio rice 
• 2 bunches asparagus, trimmed, cut into 2cm pieces 
• 2 tsp finely grated lemon rind 
• 2 tbsp lemon juice, or to taste 
• 1 cup grated parmesan 

Instructions

1. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.
2. Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.
3. Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.
4. Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.