Asparagus Risotto

[Serving: 4 - 6]
  • 500 g asparagus, trimmed
  • 1.5 litre vegetable stock
  • 65 g butter
  • 3 tbsp oil
  • 1/2 onion, chopped
  • 350 g risotto rice
  • salt
  • parmesan cheese
  • 200 g selection of seafood (optional)
  • Cook the asparagus in a pan of salted, boling water for 10 minutes until tender, then drain and cut off and reserve the tips
  • Chop the stem and set aside
  • Bring the stock to boil
  • Meanwhile, melt 15g butter in a frying pan, add asparagus tips and cook over low heat, stirring occasionally for 5 minutes, then set aside
  • Melt 25g butter with the oil in a saucepan, add onion and cook over low heat, stirring occasionally for 5 minutes
  • Stir in the rice and cook, stirring, until the grains are coated in fat, then add the chopped asparagus stems
  • Add a ladleful of the hot stock and cook, until it has been absorbed
  • Continue adding stock, a ladleful at a time, continue stirring, repeat for 20 minutes or till the rice is tender
  • Add remaining butter, and asparagus tips
  • Add any additional seafood (this time I added mussels; prawn also fits beautifully)
  • Serve with parmesan

Credit: Silver Spoon cook book