Risotto with asparagus


Risotto with asparagus

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1L (4 cups) Massel vegetable liquid stock
  • 1 tablespoon olive oil
  • 40g butter
  • 1 leek, pale section only, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) dry white wine
  • 2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
  • 150g (1 cup) frozen baby peas
  • 40g (1/2 cup) shredded parmesan
  • 2 tablespoons shredded fresh basil
  • Small fresh basil leaves, to serve


  • 1
    Bring the stock just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
  • 2
    Heat the oil and half the butter in a large saucepan over medium heat. Cook the leek and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 2-3 minutes or until the grains appear slightly glassy.
  • 3
    Add the wine and cook, stirring, until the liquid is absorbed. Add 1 ladleful (about 125ml/1/2 cup) of simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy, adding the asparagus and peas with the last ladleful of stock.
  • 4
    Remove from heat. Stir in the parmesan, basil and remaining butter. Season with salt and pepper. Divide risotto among serving bowls. Top with basil leaves.

Source: taste.com.au


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