Ingredients

The following ingredients have 4 Servings
  • 1 onion (small, chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil (extra virgin)
  • 2 cups/400g Arborio rice
  • 1/4 cup/75ml white wine (dry)
  • 5 cups/ 1.25 litre vegetable or chicken stock
  • 15 spears asparagus (chopped, tips reserved)
  • 1 cup/100g Parmesan cheese (grated)
  • 2 tbsp butter
  • salt (to taste)
  • micro herbs

Instruction

  • Put the stock in a pot and bring it to a boil. Wash the asparagus and cut off the tips, cut the rest of the stalks crosswise in 1 cm pieces. Chop up onion and garlic and cook them in olive oil in a large deep pan over low heat for 7-10 minutes.
  • Turn the heat to medium and add rice, and fry it while stirring for 2-3 minutes, add the wine and continue stirring until the wine evaporated.
  • Add 1 cup of the stock (see photos in the post how much the stock should cover the rice) and cook over low/medium heat until the stock is absorbed by the rice, add the chopped asparagus reserving the tips to the rice, continue adding a ladle of the stock each time you see the risotto getting a bit dry. Stir for about 20-30 seconds after each addition of the stock to bring out the starch for a creamier risotto. 
  • While your risotto is cooking, quickly cook the asparagus tips. They will take 5-7 minutes, so arrange for both asparagus and risotto be done at approximately the same time.
  • When all your stock is gone taste your rice to make sure it’s cooked, if it’s not add a ladleful of water. 
  • When the rice is the right texture remove it from the heat and stir freshly grated parmesan into it, stir, then add butter, cover with and let it sit or 5 minutes. Place a few asparagus spears and a small bunch of micro herbs into each bowl before serving.