Summer asparagus and basil risotto

    30 min

    This is a flavoursome and healthy dish - ideal as a starter dish or main meal. We love it as a tasty evening meal! I didn't use cream and only a small amount of Parmesan to make this dish a healthier option.


    2 people made this

    Serves: 3 

    • 1 bunch fresh asparagus, chopped into 2.5 cm pieces
    • salt and pepper to taste
    • 3 glugs olive oil, divided
    • 1 medium white onion, diced
    • 275g risotto or paella rice (both work equally well)
    • 160ml white wine
    • 750ml vegetable stock
    • 25g grated Parmesan cheese
    • 2 handfuls chopped fresh basil

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place the chopped asparagus on a baking tray. Sprinkle with salt and pepper and pour over a glug of olive oil. Cook in preheated oven for 10 minutes.
    3. Place the remaining olive oil in a deep saucepan over medium heat. Add onion and fry until softened.
    4. Add the rice and white wine to the pan; stir continuously until the wine has fully evaporated.
    5. Have your vegetable stock simmering beside your saucepan; gradually add the stock, about 1 ladleful at a time every few minutes, stirring continuously until the rice is soft and cooked through.
    6. Add the Parmesan, roasted asparagus and chopped basil; stir through and serve.

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