Ingredients
- 3 oz carnaroli risotto rice
- 1 lb fresh asparagus thin to medium thick stalks
- 2 rounded tsps marigold swiss bouillon powder
- 1/2 spanish onion peeled and finely chopped
- 1 oz unsalted butter
- 1/2 oz parmesan finely grated
- sea salt and black pepper
Servings:
Instructions
- To prepare the stock mix the vegetable bouillon powder with 1 pint of boiling water and stir well. Set aside.
- Break off the tough base of each asparagus stem and discard. Chop the rest into 1 cm pieces, leaving the tips whole.
- Melt the butter in a medium sized saucepan then add the chopped onion and cook over a medium heat for about 5 minutes until softened and lightly coloured.
- Stir in the asparagus making sure all the pieces are coated with the butter. Cook for 2 minutes, stirring often.
- Add half the stock to the pan, season with a small pinch of salt and stir. Increase the heat and bring to a boil. Cover and simmer for 5 minutes.
- Add the rice together with the remaining stock. Half cover and cook at a strong simmer for 15 minutes or until the rice is tender, stirring from time to time.
- Remove the pan from the heat and stir in the parmesan. Season well with pepper and extra salt if needed. Serve immediately.
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