Ingredients
50ml olive oil
1-2 onion - finely chopped
1 bunch of asparagus - washed, cut in 3-4 lengths
450 Arborio rice
1.3 l vegetable stock
125 g parmesan cheese -grated
pepper and salt
Asparagus Risotto
by Ursula
Directions
Heat the olive oil in a pan and fry the onion till soft/light brown. Add the rice and stir till the oil has been absorbed. Add vegetable stock one ladle-full at a time. Stir completely and then let simmer until that liquid is nearly absorbed. Continue adding broth by the ladle-full until rice is cooked. Stir in the asparagus and season with pepper and salt. Remove pan from heat and gently stir in half of the parmesan cheese. Serve with the rest of the grated parmesan.
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
— Jen
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