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Asparagus Risotto
Ingredients
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Parmesan cheese cut in pieces (2 cm)60 g
-
asparagus250 g
-
shallots halved50 g
-
olive oil20 g
-
dry white wine200 g
-
risotto rice (e.g. arborio, Carnaroli)250 g
-
boiling water450 g
-
1 vegetable stock cube (for 0.5 l), crumbledvegetable stock paste, homemade1 heaped tsp
-
fine sea salt½ tsp
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freshly ground black pepper¼ tsp
-
unsalted butter diced20 g
Difficulty
easy
Nutrition per 1 portion
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UK and Ireland
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