Looking for a yummy and easy mid week dinner? Try this, you won’t be disappointed!
What you’ll need:
1 onion, finely chopped
2 garlic cloves, thinly sliced
500g Arborio rice
zest of 1-2 lemons (depending on how lemony you want it)
150ml white wine
1l-1.2l chicken stock
500g asparagus, washed and woody ends snapped off.
50g Parmesan, grated
2 tablespoons butter, cubed
juice of 1 lemon
salt & pepper to taste
What to do:
In a medium saucepan, saute the onion in a splash of oil until soft and translucent. Add the garlic and fry for another 30 seconds then add the rice.
Coat the rice in the oil then add the lemon zest and white wine. Allow the wine to absorb into the rice then start adding the stock a little at a time.
While the risotto is cooking, coat the asparagus in a little oil and grill on a hot griddle pan until charred. Slice the asparagus tips off and keep aside for topping the finished risotto. Chop the asparagus stems into small rounds and keep aside.
When the rice is cooked to your liking, add the chopped asparagus rounds, Parmesan, butter and lemon juice and stir in.
Season to taste then serve, topped with the charred asparagus tips.
Enjoy! B xx