Risotto are so versatile and a lot easier and quicker than most people think.  Serve as a complete meal or as a side dish.  You can even make risotto cakes out of left over risotto by shaping into patties and then frying.  This version makes the best of fresh asparagus but you can add in any spring vegetables, fresh peas, zuchinni, baby spinach or rocket….

1 cup Arborio rice
Olive oil
White wine (optional)
Finely diced onion
Crushed garlic
1 large bunch fresh asparagus
4 cups good quality vegetable stock
Parmesan cheese

In a pot have the stock heating.  In another pan sweat onions in a little olive oil, add garlic and rice.  Stir for 2 minutes till rice is well coated.  Add a dash of white wine and stir until evaporated.  Ladle at a time add the hot stock, allowing the rice to soak up the liquid before adding another.  When you used 3/4s of the stock add in the asparagus, stir through and continue adding the stock until rice is al dente.  Remove from the heat and stir through parmesan cheese and serve.

 

The beautiful plate in these shots is from Vintage in Mt Maunganui www.facebook.com/vintagemtmaunganui

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