Vegetables Recipes - Asparagus Arborio

Ingredients

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 900 ml/3 3/4 cups chicken stock

• 1 bunch of asparagus, trimmed and cut into 2.5 cm/1 in pieces

• 40 g/3 tbsp unsalted (sweet) butter

• Salt and freshly ground black pepper

• Freshly grated Parmesan cheese

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes.

2. Stir in the rice and cook for 1 minute. Add 2 ladlefuls of the stock, bring to the boil and simmer until it is absorbed.

3. Add more stock and continue to cook in the same way. After 10 minutes. add the asparagus and the remaining stock.

4. Simmer for 10 minutes until the rice is creamy and the asparagus is tender.

5. Stir in the butter and season to taste. Pile on to a serving dish and dust with Parmesan cheese before serving.