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Views: 1928
Last updated: 20 May 2010

Asparagus risotto with chervil

Recipe by: Marco Pierre White  |  Photo by: Knorr
  • (1)
  •   Easy  
  • Ready in: 40 mins
Asparagus risotto with chervil
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Tweaks  (1)
Added to favourites by 14 cook(s)
  • Prep: 20 mins  Cook: 20 mins
  • Serves: 2
Dinner for two in twenty minutes. It's fantastic.

Recipe provided by:

Knorr

Ingredients

1-2 tbsp of olive oil
1/4 of an onion, sliced
160g risotto rice
a splash of dry white wine
1 packet of Knorr Vegetable Simply Stock, with 50ml water added
200g of asparagus
a few sprigs of fresh chervil
5-10g Parmesan cheese, grated
25g unsalted butter

Preparation method

1. Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.
2. Add the rice, stir and add a splash of white wine.
3. Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
4. Chop the asparagus - I prefer slices, but I keep the heads whole so that you can see it’s asparagus, not broccoli!
5. Add the asparagus with about 5 minutes to go. I put it in raw so it infuses the rice with its own juices as it cooks. Add a little piece or two of chervil at the end, but it’s optional.
6. Add the Parmesan and then the butter, and this will make the risotto creamy and rich. Take some chervil to garnish, but again, this is optional.

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More Tweaks (1)

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  • Tweak: alwayshungry Used different ingredients:

    I didn't have chrevil so i used parsley and basil

    Like this tweak? [ YES ]
    1 users liked this tweak
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  • Review: alwayshungry

    I tried this as I'm always excited for asparagus season and it was fab. really easy to make, too

    Posted: 17 Apr 2009 Easy

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