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Creamy Asparagus Risotto

2 Tablespoons Butter Or Olive Oil
1 Small Onion, Finely Diced
150 grams Risotto Rice
700 milliliters Vegetable Stock
150 grams Asparagus, Chopped Into Small Pieces
100 grams Peas
20 grams Grated Hard Cheese
Fresh Herbs Such As Mint Leaves, Basil, Parsley, To Serve


Let butter or oil melt in a pan. Add onion and cook until translucent. Add rice and toast for a minute or two. Then add 500 ml 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 asparagus and peas. Stir and leave for 5 more minutes. You will probably need to add some more liquid (it will depend on the heat applied). Check the rice. It may need a few more minutes to finish cooking. Once rice is soft, its time to give it the finishing touch: if needed, add a little water (add in small amounts, you dont want to overdo it!) and a little grated cheese to get the creaminess right. Remember: it needs to flow like lava. Serve with fresh herbs if desired.

Source: tastykitchen.com