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Asparagus Risotto
SERVES: 4 • TOTAL TIME: 40 MINUTES
Ingredients:
2 tbsp unsalted butter, divided
1 tbsp olive oil
½ cup finely chopped shallots
2 cloves garlic, finely chopped
300g arborio rice
¾ cup dry white wine
1L vegetable stock
3 bunches asparagus, ends trimmed
½ cup parmesan, grated, plus extra shaved parmesan for serving
Rind of ½ lemon, grated
¾ cup flat leaf parsley leaves, chopped
¼ cup mint leaves, chopped
Directions:
Heat vegetable stock in a small saucepan until it comes to a low simmer.
Take 2 bunches of asparagus and chop into pieces approximately 2½ centimetres long. Set the remaining bunch aside.
Heat 1 tablespoon butter and olive oil in a large frying pan or saucepan over a low-medium heat. Add shallots and garlic and cook for 5 minutes or until soft, but not brown.
Increase heat to high and add arborio rice, stirring to coat the grains.
Add white wine and stir, then begin adding stock about ½ cup at a time, stirring and letting each addition absorb into the rice before adding the next. Continue cooking, stirring, and adding stock until the rice is tender, about 25 minutes.
Meanwhile, take remaining bunch of asparagus and steam in the microwave or over a saucepan of boiling water for 2-3 minutes. Remove from heat and set aside.
Add chopped asparagus with the last addition of stock and stir well. Cook for a few minutes, or until the asparagus is just cooked through. Add the remaining tablespoon of butter, ½ cup of grated parmesan and stir to combine, then remove from heat.
Add lemon rind, parsley and mint and stir well.
Serve garnished with shaved parmesan and steamed asparagus.