Asparagus and Parmesan risotto
(1)
45 min
A classic first course, this asparagus and Parmesan risotto has a delicate flavour and will be enjoyed by adults and children alike.
Marianna
3 people made this
Ingredients
Serves: 4
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 1 shallot, finely chopped
- 250g asparagus spears, chopped with tips set aside for garnish
- 300g carnaroli rice
- 250ml white wine
- 1L vegetable stock
- salt, to season
- 30g grated Parmigiano Reggiano ™
- freshly ground black pepper
Method
Prep:20min ›
Cook:25min ›
Ready in:45min
- Heat oil and 1 tablespoon butter in a saucepan over medium heat; add finely chopped shallot and cook for a few minutes to soften.
- Stir in chopped asparagus spears (reserving the tips) and rice; mix well to coat with oil.
- Add white wine; stir and cook until liquid evaporates.
- Stir in vegetable stock over low heat, one ladle at a time after the liquid evaporates, until the rice is almost completely cooked. Season with salt and add asparagus tips, grated Parmesan and remaining 1 tablespoon butter.
- Serve hot seasoned with freshly grated black pepper.
Parmesan cheese:
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
