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Asparagus and Fresh Rocket Risotto
2 tbsp olive oil 1 onion, finely diced 1 cup Italian short grain rice, eg Carnaroli or Arborio ½ cup white wine 4 cups chicken stock, hot finely grated zest of 1 lemon, no pith 1 tbsp lemon juice or more, to taste 400g asparagus, cut 2-3cm pieces, boiled for 2 minutes 1 bunch rocket / arugula, spinach or watercress, coarse stems removed ½ cup freshly grated parmesan salt and ground black pepper a big pinch saffron threads (optional)
© Annabel Langbein Media
Heat oil in a medium-large, heavy-based pot and cook onion over gentle heat until it is clear. Add rice and stir over heat another 1 minute. Add wine and stir until evaporated. Add hot stock, saffron threads and salt to taste. Once mix boils, reduce heat to low simmer. Simmer for exactly 14 minutes, stirring now and then. Rice should be sloppy.
Mix in pre-cooked asparagus along with leafy greens and parmesan and adjust seasonings to taste. Cover pot and cook a further 2 minutes without stirring. Remove from heat and stand without uncovering for 1-2 minutes before serving. If risotto looks dry, add a dash more stock.
Add scallops or other fresh seafood in the last 5 minutes of cooking.
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