- White onion
- Arborio rice
- Vegetable stock
- 2oz butter
- 3oz freshly grated Parmesan
Gently fry white onion and garlic until transparent (no colour).
Then add Arborio Risotto Rice and fry whilst stirring for a few minutes.
Then ladle by ladle add vegetable stock until the rice swells and absorbs the stock.
When it's all gone (absorbed) and the rice is still al dente (has a bite to it) add about 2oz of butter and 3oz of freshly grated Parmesan until creamy.
In a separate pan have the asparagus (sliced on an angle) and blanch it until still al dente and bright green- stir into the risotto and serve.
You can actually make this with any vegetable- tomorrow I'm doing Zucchini (Courgette) Risotto- you can add seafood, fish, meat... anything really.