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.
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.
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.
Add the asparagus and tomatoes in the last 2 minutes.
Remove the pan from the heat. Stir in the remaining tablespoon of butter, parmesan cheese and ground pepper. Serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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