AS­PARA­GUS RISOTTO

Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

200–250g as­para­gus pieces about 5 cups hot home-made chicken or veg­etable stock 200–250g as­para­gus tips 3T un­salted but­ter 1 onion, chopped a pinch of salt 1 gar­lic clove, crushed 1½ cups risotto rice 1½ cups dry white wine about 100g Parme­san

cheese, in one piece milled black pep­per 2–3T cream chervil sprigs,

for gar­nish­ing

Serves 4–6 as a starter

Cook the the as­para­gus pieces in the stock for about 20 min­utes, then strain, re­serv­ing the stock and dis­card­ing the as­para­gus pieces. Bring the stock to a boil and drop in the as­para­gus tips. Cook for barely a minute, so that they are ten­der-crisp and...

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