This is a no-fuss risotto recipe, easily prepared in 20 minutes and on the table in under an hour. There’s minimal stirring too, which makes it extra appealing when you’re in the mood for a comforting risotto but not so keen on standing over the stove with a wooden spoon for half and hour.
- 450g fresh asparagus
- 2 Tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups Arborio rice
- 3/4 cup dry white wine
- 7 cups chicken stock
- 1 cup Parmesan cheese, shredded
- 3 Tbsp mascarpone cheese
- 1/3 cup chives, chopped
- Lemon wedges
- Salt and pepper to taste
- Cut asparagus into 2.5cm long pieces and blanch for about 90 seconds. Remove asparagus from water and shock in an ice bath to retain bright green colour. Set aside.
- Melt butter in a large heavy-bottom pot over medium-high heat. Add onion and cook for 4-5 minutes until onion is translucent. Add garlic and stir to combine.
- Add Arborio rice and stir to coat rice with butter. Cook rice for about 2 minutes until the outer edges of rice are translucent and middle still white. Pour in white wine and deglaze bottom of pan. Cook until wine has evaporated.
- Add 1 cup of chicken stock and cook until stock has evaporated. Repeat this step a few times until you’ve used all stock. The rice should look almost like a porridge and have just a slight bite when tasted.
- Add Parmesan cheese, mascarpone cheese and chives and stir to combine. Squeeze lemon wedges, adding juice to taste. Top with asparagus.
- Season with salt and pepper to taste and serve immediately.