Asparagus risotto
Ingredients
- 6 asparagus spears, woody ends removed
- 1 tbsp olive oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 200g/7oz risotto rice (eg carnaroli or arborio)
- 250ml/9fl oz white wine
- 500ml/18fl oz hot vegetable stock
- 25g/1oz unsalted butter
- 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated
- salt and freshly ground black pepper
- 120g/4¼oz Parmesan (or a similar vegetarian hard cheese)
Instructions
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