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Creamy Asparagus Risotto
Awaken the Italian in You! Quick to make, so satisfying and tasty to eat. We’ve also included the key surprisingly easy tips to getting the perfect risotto.
- ½ cup risotto rice (Carnaroli gives the best results but Arborio is easier to find)
- 1 handful asparagus
- 1 tbsp butter (or double the amount olive oil)
- 1 small onion
- 1 cup peas (fresh, canned or frozen are fine)
- 3 cups vegetable broth
- ½ cup hard cheese, grated (and make sure it’s with vegetarian rennet of course!)
Optional - if you have them to hand, great - throw them in!
- 1 small handful mint, fresh (dried or frozen work too!)
- 1 small handful basil, fresh (again, dried or frozen work too!)
- 1 small handful parsley, fresh (again, any form will do)
- ½ cup white wine
Chop the asparagus into small pieces.
Finely dice an onion.
Let the butter/oil melt in the pan and add the onion and cook until it’s translucent.
Add the rice and toast for a minute or two. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated)
Then add 500ml of the stock and stir.
Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir)
Add in the asparagus and peas, stir and leave for 5 more minutes.
You probably need to add some more liquid (it will depend on the heat applied).
Now, check the rice. It may need a few more minutes to finish cooking.
Once the rice is soft it’s time to give it the finishing touch - if needed add a little water (add in small amounts, you don’t wanna overdo it!) and a little grated cheese to get the creaminess right.
Remember: it needs to flow like lava.
Note: Thanks for the recipe, Claire!
IF YOU LIKED THIS RECIPE: Then you need to check out this more oriental style rice dish known as Pea Pulao. Also, if you haven’t yet then make sure you try this African Peanut Soup! We were surprised by the amount of great feedback we got back on that one, and we love it too!
Please note the nutritional information includes all optional ingredients as well.
Serving: 600g | Calories: 492kcal | Carbohydrates: 61g | Protein: 16g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1647mg | Potassium: 401mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2314IU | Vitamin C: 37mg | Calcium: 243mg | Iron: 4mg