Asparagus Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 1 shallot
• 1 garlic
• 200g/7oz risotto rice
• 250ml/9fl oz white wine
• 500ml/18fl oz hot vegetable stock
• 4 asparagus
• 25g/1oz unsalted butter
• 75g/2¾oz parmesan
• salt and freshly ground black pepper
• 150g/5½oz parmesan

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Finely chop the shallot and garlic. Snap or cut the woody ends from the asparagus, cut the spears into short pieces and set the tips aside. Keep the stock simmering gently in a pan over low heat.

2. Heat the olive oil in a wide, heavy pan over medium heat. Add the shallot and cook gently for 5 minutes until soft, then add the garlic and cook for 1 minute.

3. Add the risotto rice and stir for 2 minutes until the grains look glossy and translucent at the edges.

4. Pour in the white wine and stir until it is almost fully absorbed, about 2 minutes.

5. Add the hot stock one ladleful at a time, stirring often and adding more only when the liquid is nearly absorbed. Cook for about 10 minutes.

6. Stir the asparagus pieces into the rice and continue adding stock and stirring for about 8 more minutes, until the rice is creamy and just tender with a slight bite.

7. Meanwhile, drop the asparagus tips into a pan of boiling water and cook for 2 minutes, then drain well.

8. Remove the risotto from the heat. Add the butter, 75g of the parmesan, and salt and pepper to taste, then beat vigorously for 1 minute until creamy.

9. Cover the pan and rest for 2 minutes. Spoon the risotto into bowls, top with the asparagus tips, and serve with the remaining 150g of grated parmesan.