Risotto has long been a family favourite and this delicious alternative to the classic recipe is sure to go down just as well. With a hint of asparagus, lemon and garlic, this flavour will be one you hanker for, time and time again.
It’s a great option when you’re looking for a budget-friendly, super-easy and mouthwateringly good dinner or lunch dish to enjoy on your own or with a group of friends and family. Don’t forget to serve it up with a generous amount of parmesan scattered on top and, voila, enjoy!
- 50g unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 350g arborio rice
- 1 cup (250ml) dry white wine
- 1L (4 cups) chicken style liquid stock
- 3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
- 1/2 cup grated parmesan
- Finely grated rind of 1 lemon
- 1/2 cup chopped flat-leaf parsley leaves
- Heat oil and half butter in large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft.
- Turn heat to medium-high, add rice. Stir to coat. Add wine and stir for 1 minute. Add stock, one ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente.
- Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water.
- Remove from heat, stir in rind and parsley. Season and serve with extra shaved parmesan.