Recipe Competition – Richard Lane – Asparagus Risotto
Serves 2
- Steam asparagus stems for 10 mins and set aside
- Fry 1 onion in olive oil for 10 mins until golden
- Add 150g of risotto rice and stir for 2 mins
- Add 500ml of vegetable stock slowly over 20 mins, stirring regularly until creamy
- Stir in asparagus and grated Parmesan cheese
- Serve immediately
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