Risotto agli Asparagi (Asparagus Risotto)
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Ingredients
- 320 g arborio risotto rice
- 300 g asparagus spears, trimmed and cut into thirds
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml vegetable stock
- 30 g butter
- 60 g parmesan, grated
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 14.4 g
- Carbohydrate
- 68.8 g
- of which sugars
- 4.4 g
- Fat
- 11.6 g
- of which saturates
- 7 g
- Fibre
- 3.3 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the asparagus in boiling water for 3 minutes until just tender, then drain and set aside.
- 2
Melt the butter in a large pan and soften the onion for 6 minutes, then stir in the rice and cook for 1 minute.
- 3
Pour in the white wine and let it bubble for 1 minute, then add the stock a ladleful at a time, stirring often, for about 18 minutes.
- 4
Stir in the asparagus for the last 3 minutes of cooking to warm through.
- 5
Stir in the parmesan, season with black pepper and serve straight away.
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