Asparagus Risotto Recipe

It's the true taste of spring - asparagus is in season, so why not make it the centrepiece of your menu this week? This is risotto but without all the huffing and puffing!

Enjoy!


Ingredients:
250g asparagus
100g baby spinach leaves
950ml chicken or vegetable stock
100g peas
1 chopped onion
2 crushed garlic cloves
2tbsp olive oil
350g Arborio risotto rice
150ml white wine
100g finely grated Parmesan
50g butter
Salt and pepper to season


Method:

1. Heat the oven to 180 C.
   
   
2. Take 250g asparagus and cut off the tough woody stems. Put the stems into a pan with 100g baby spinach leaves and 50g peas.
   
   
3. Add 100ml of chicken or vegetable stock and cook for 5 minutes until the asparagus is tender.
   
   
4. Whizz in a processor to a purée. Blanch the asparagus tips and another 50g peas and drain.
   
   
5. Gently fry 1 chopped onion and 2 crushed garlic cloves in 2tbsp olive oil for a few minutes to soften.
   
   
6. Add 350g Arborio risotto rice, 850ml stock and 150ml white wine. Season, bring to the boil, then cover and put in the oven for 15 minutes, until the rice is just tender.
   
   
7. Remove from the oven and stir in the asparagus purée, asparagus tips and peas, 100g finely grated Parmesan and 50g butter. Season, and serve immediately.