Asparagus Risotto

Risotto is easy to make but you need time, it's a friendly recipe and it likes company.  You just have to give it 100% of your total and undevoted attention.  If supervised, children from around 8 years old can make this, you may need to take turns with the stirring and chop the onion yourself. 

Risotto is a great food for teenagers to make as it's social and they can take turns stirring while solving the problems of the world.

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Instructions

  1. 1

    Melt the butter in a large saucepan, add the onion and cook on a medium heat until translucent, this could take up to 20 minutes.


  2. 2

    Chop 1cm off the base of the asparagus and steam for 4-6 minutes until tender. Set to one side.


  3. 3

    Add the rice to the onion, stirring constantly and cook for 1-2 minutes until the rice is coated with butter. DON'T LEAVE THE PAN.


  4. 4

    Add 1-2 ladles of stock to the rice, it should be just sufficient to cover the rice. Simmer, stirring frequently until most of the stock has been absorbed.


  5. 5

    Continue adding stock a few ladles at a time, make sure that the liquid has been absorbed before adding the next ladleful, until the stock is used up. This should take around 15-20 minutes and the consistency should be rich and creamy.


  6. 6

    Add the asparagus and cook, stirring constantly, for 2-3 minutes.


  7. 7

    Remove from the heat, add the grated parmesan, lemon zest and juice and a good pinch of black pepper.


  8. 8

    Serve immediately with the parmesan shavings thrown haphazardly over the top.


Ingredients

  • 1.1 litres hot vegetable stock
  • 25g butter
  • 1 onion, finely chopped
  • 250g risotto rice
  • 400g asparagus
  • 40g parmesan, finely grated, plus 40g shaved.
  • 1 lemon, zest and juice
  • 1 Pinch ground black pepper

Serves 4

Total time required Total time:

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Recipe published with kind permission from Beverley Glock.

www.splatcooking.net

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