About this recipe:The thing that always put me off making risotto was the thought of constant stirring. Well, an Italian friend taught me a trick that I am going to pass on. When you add the stock, DO NOT STIR! Just gently shake the pan or the pot every so often. This helps to form a seal on the bottom which will cook the risotto and not let it burn on the bottom.
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Method Prep:5min › Cook:25min › Ready in:30min
Heat olive oil in a heavy bottomed saucepan over medium high heat. Cook onion until softened, then add the rice and stir for 1 minute. Add wine and stir to loosen any bits around the sides and on the bottom of the pot. Once the wine has nearly evaporated, add about 250ml of warm stock and shake the pot. When the stock has been absorbed by the rice, about 5 minutes, add another 250ml warm stock, shaking the pan again. Add the asparagus and continue to add stock every 5 minutes or so, until the rice is al dente.
Remove from the heat; add butter and Parmesan cheese and season with salt and pepper. Serve hot with extra Parmesan.