Asparagus and Spinach Risotto

I’m back in the kitchen and sharing another recipe for this week. I absolutely love risotto because you can make so many different varieties. It’s also a great start of the week dish to finish off any left over wine from the weekend.

Risotto is vegetarian friendly and works really well in our house as I will be able to add some meat to mine.


Serves 4

Ingredients:

  • 6 cups (1.5L) of vegetable stock
  • 1tbspn butter
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 bunch of asparagus, woody end trimmed and cut into 5 cm length
  • 1/2 glass of dry white wine
  • 1 cup spinach
  • 1/2 cup (40g) parmesan cheese

Method:

  1. Bring stock to the boil in air medium sized saucepan over a high heat, then reduce to low heat and allow to simmer.
  2. Add butter to a frying pan, add chopped red onion, garlic, salt and pepper. Cook until onions are soft.
  3. add the rice and cook for 1 minute with continuous stirring. Rice should be glassy in appearance.
  4. Add white wine and still until absorbed.
  5. Add the stock, 1/2 cup at a time and stir until absorbed. The risotto should be creamy in texture.
  6. Add the asparagus and spinach and cook for a further 2minutes.
  7. Remove from the heat and stir in parmesan before serving with freshly chopped parsley.

For my vegetarian partner, he added cooked tofu and I added cooked chicken to finish it off!

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