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Asparagus Risotto



  • 1.

    Cut the asparagus into 5cm pieces. Melt 3 tablespoons of butter or olive oil in a large saucepan over medium heat. Saute the onion for 2-3 mins, until soft not brown.

  • 2.

    Stir in the rice. Cook for 1 minute, stirring the rice into the butter and onions. Add the wine and bring to the boil, stirring constantly. When most of the wine is absorbed add 200ml of chicken stock.

  • 3.

    Cook the rice at a gentle boil, stirring frequently. Continue to add stock in 200ml portions as it is absorbed until all the stock has been used. The risotto will have a creamy sauce when ready.

  • 4.

    Add the asparagus and tomatoes in the last 2 minutes.

  • 5.

    Remove the pan from the heat. Stir in the remaining tablespoon of butter, parmesan cheese and ground pepper. Serve at once.

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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Asparagus Risotto.


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