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 look forward to receiving my beg bag. It's a lovely surprise... I try not to look at the contents list. Knowing that the veg is organic is very important to me and supporting local growers. Would highly recommend the Cropshare.
— Gillian
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.