Asparagus risotto

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

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

步驟

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.

營養

• 卡路里: 623
• 總脂肪: 22 g
• 飽和脂肪: 10 g
• 鈉: 1.5 mg
• 總碳水化合物: 80 g
• 膳食纖維: 6 g
• 總糖: 8 g
• 蛋白質: 15 g