Prep 10 mins
Cook 30 mins
Based on a recipe out of a little book called "Perfect Risotto", with some amendments. Using canned asparagus makes it very easy, but of course you can use fresh aparagus - just add it 10 to 15 minutes earlier in the process.
- 30 ml olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1⁄4 cup pine nuts
- 2 teaspoons fresh rosemary, chopped
- 1 cup arborio rice
- 1 cup dry white wine
- 4 cups vegetable stock, simmering
- 1 (340 g) can asparagus, pieces
- 4 tablespoons butter
- 1⁄4 cup parmesan cheese, grated
- fresh ground black pepper
- additional parmesan cheese, to taste
- In a large heavy-based saucepan, heat the olive oil and saute the onion and garlic for 5 minutes on medium low heat.
- Add the rosemary and pine nuts and saute for a further 3 minutes or until the onion is softened, but not coloured.
- Add the rice, stir to coat the grains in oil and cook for 2 to 3 minutes.
- Pour in the white wine and cook over a moderate heat, stirring continuously until absorbed.
- Begin to gradually add the hot stock, half a cup at a time, stirring frequently. Wait until the liquid is absorbed before adding the next lot. Continue adding stock in this way until it is almost all absorbed (say, half a cup left).
- Add the drained asparagus pieces and add the last of the stock.
- When the stock is almost absorbed (the rice should be al dente, and takes about 25 minutes in total) stir in the butter and parmesan. Remove from the heat, cover and leave for 2 minutes, then add salt/pepper/additional parmesan to taste, and serve.