Preparation time: 10 minutes

Cooking time: 20 minutes

Serves 4

 2 bunches asparagus
1 bag shallots
Clove garlic

Olive oil
Arborio/risotto rice
White wine
Vegetable stock
Chopped chives
Splash of cream
Grated parmesan (to taste)


  1. Chop shallots, add to pan with olive oil, cook until just soft
  2. Add garlic
  3. Stir round to mix everything
  4. Add risotto rice
  5. Add white wine and stir again
  6. Start adding stock, one ladle at a time, allow rice to absorb fluid and then add next ladle.
  7. When all stock added, add asparagus and fold through
  8. Add some chopped chives and a squeeze of lemon juice to finish it
  9. Finally season and serve.
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