Asparagus and Herb Risotto
By Morrisons
Published on 03 November 2021
Asparagus is such a versatile vegetable, whether it's steamed, stir-fried, roasted or barbecued it's delicious! Add a sprinkle of Italian flavour to the dinner table with this risotto recipe.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 1 tbsp of fresh thyme, leaves
- 3 tbsp of fresh herbs, e.g. parsley, mint, chives
- 1 onion, finely chopped
- 1 litre of vegetable stock
- 25 g of parmesan
- 350 g of arborio rice
- 1 clove of garlic, crushed
- 2 tbsp of olive oil
- 150 ml of dry white wine
- 1 lemon, grated zest
- 250 g of asparagus, cut into 2.5cm lengths
Method
Step 1
Cook the asparagus in boiling water for 2-3 minutes, drain and set aside.Step 2
Fry the onion and garlic in oil for 3-4 minutes.Step 3
Add the lemon zest and thyme and cook for another minute.Step 4
Add rice and stir into the hot oil.Step 5
Pour in wine and stir until most of the liquid has evaporated.Step 6
Add a ladle of stock and stir until almost all liquid has evaporated. Continue like this until it’s finished and rice is tender. You may not need to use all the liquid.Step 7
Stir in asparagus and herbs and season before spooning into bowls.Step 8
Use a potato peeler to shave Parmesan over the risotto and serve.