I chose to cook this risotto the cheat’s way, using the same throw-it-all-in-and-walk-away method for this Pumpkin and Roast Garlic Risotto, but if you are a risotto purist, feel free to make this the “normal” way (I’ll just wave at you from the lounge where I’m playing with my kids, while you’re standing at the stove, stirring stirring stirring…).
2T olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 lemon, finely zested and juiced
2c arborio rice
1/2c white wine
750ml vegetable stock
1 bunch asparagus spears (woody ends removed), chopped in thirds
1/4-1/2c parmesan cheese, finely grated
salt and pepper
Heat the oil in a large pan; add onion and sauté until soft but not browned.
Add garlic and half the lemon zest; stir and cook a few minutes.
Add the rice and cook for two minutes, stirring to coat all the grains in oil.
Pour in the wine and stir until the liquid has evaporated.
Pour in the vegetable stock and stir well; cover the pan and leave to cook for 10 minutes.
After 10 minutes, add the asparagus pieces and cook, covered, a further four minutes.
Remove from the heat and stir in the remaining lemon zest, parmesan cheese and seasonings. Cover and set aside for a few minutes.
Taste; add lemon juice, cheese, and seasonings to your liking.
Completely unrelated to food BUT – have you entered my children’s book giveaway which closes tomorrow at 5pm?