A creamy risotto full of flavour. Enjoy with your favourite Sauvignon Blanc.
This recipe is courtesy of Helen Abbott, a Harbourside Market shopper
2 bunches asparagus
275 grams arborio rice
3 shallots or 1 small onion, finely chopped
2 cloves garlic, finely chopped
1 ½ tablespoon olive oil
4 – 5 cups hot vegetable stock
½ cup white wine
2 tablespoons freshly squeezed lemon juice
25 grams butter
75 grams parmesan, grated
Several sprigs lemon thyme
How to cook
Preheat oven to 200°C.
Discarding the tough ends, place the asparagus in an ovenproof dish. Drizzle with 2 teaspoons of olive oil and roast until slightly charred, approximately 7 – 8 minutes.
Heat the remaining oil in a heavy based pot and sauté the shallots and garlic until transparent but not colored.
Add the rice and stir for 2 minutes, making sure it does not stick. Add wine. Continue stirring while adding ½ cup of hot stock at intervals for 15 minutes then add the asparagus and thyme and mix well. Cook for a further 2 – 3 minutes, until the liquid has been absorbed and the rice is al dente.
Add final ½ cup of stock, lemon juice, butter and parmesan. Season and serve immediately with extra parmesan, a wedge of lemon and a sprinkle of thyme.