500 g/1 lb 2 oz asparagus, spears trimmed
about 1.5 litres/ 2 1⁄2 pints Vegetable Stock (
65 g/2 1⁄2 oz butter 3 tablespoons olive oil
1⁄2 onion, chopped 350 g/12 oz risotto rice
salt Parmesan cheese, freshly grated, to serve


1.Cook the asparagus in a pan of salted, boiling water for 10-12 minutes until tender, then drain and cut off and reserve the tips.
2.Chop the stems and set aside. Bring the stock to the boil.
3.Meanwhile, melt 15 g/1⁄2 oz of the butter in a frying pan, add the asparagus tips and cook over a low heat, stirring occasionally, for 5 minutes, then remove from the heat and set aside.
4.Melt 25 g/1 oz of the remaining butter with the olive oil in a saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
5.Stir in the rice and cook, stirring, until the grains are coated in fat, then add the chopped asparagus stems. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
6. Continue adding the stock, a ladleful at a time, and stirring until it has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the remaining butter and the asparagus tips. Serve with Parn1esan.

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