- 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.
- 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
Total time required
- Preparation time:
- Cooking time:
- 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.
- Chop 1cm off the base of the asparagus and steam for 4-6 minutes until tender. Set to one side.
- 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.
- 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.
- 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.
- Add the asparagus and cook, stirring constantly, for 2-3 minutes.
- Remove from the heat, add the grated parmesan, lemon zest and juice and a good pinch of black pepper.
- Serve immediately with the parmesan shavings thrown haphazardly over the top.
Recipe published with kind permission from Beverley Glock.