Asparagus Risotto With Lemon Thyme and Parmesan

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
  • roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
  • Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
  • Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
  • Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
  • Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
  • Add the last ladleful of stock, the butter and Parmesan.
  • Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
  • Serve immediately.
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