Asparagus risotto
Ingredients
- 900ml vegetable stock
- 250g asparagus spears trimmed and cut into 2-3 pieces
- 30g butter
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 garlic clove crushed
- 175g risotto rice
- 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve
- 1 tbsp chopped chives
- 1 lemon zested and ½ juiced
Organization Tags
Tags easily organize your Recipe Library
Comments