Asparagus risotto

• servings: 2 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 onion finely chopped

1 bunch asparagus (about 200g)

100ml white wine (optional)

1 cup risotto rice

800ml vegetable stock

25g butter

25g parmesan, finely grated

Directions

Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.

Stir in the wine, if using – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.

Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.

Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition

• Calories: 623
• Total Fat: 22 g
• Saturated Fat: 10 g
• Sodium: 1.5 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 15 g