Asparagus Risotto

Method

1. Sauté one finely chopped medium onion and the chopped asparagus stalks in 40 g of butter until softened.
2. Add 340 g of Risotto rice and coat until translucent.
3. Add one glass of dry white wine and allow to reduce.
4. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally.
5. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desirable bite in the centre.
6. 2 minutes before the rice is cooked add the asparagus tips.
7. Stir through grated Parmesan cheese and serve.

Chef's tip

For a less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed. Keep cooking until the rice has reached the desired consistency.

Serving suggestion

Goes well with both vegetable and meat dishes.

Wine selection

Sauvignon, Traminer, Soave, Pinot grigio or Chardonnay.

Family tip

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Dish history

This is a hearty, delicious dish, ideal for when asparagus is in season - more or less from March to June. Part of the Asparagaceae family, asparagus officinalis is native to most of Europe, northern Africa and western Asia and has been considered a delicacy since ancient times. Thanks to its unique combination of anti-inflammatory nutrient, asparagus is considered an anti-inflammatory food; it also provides a wide variety of antioxidant nutrients such as vitamin C, beta-carotene, vitamin E, zinc, manganese and selenium. Enjoy its mild, aromatic taste in this delicate, smooth risotto!