As­para­gus risotto

( serves 4) Cam­era Press

Friday - - Leisure -

Prep time: 10 mins Cook­ing time: 25 mins


2 tbsp olive oil 1 small onion, finely chopped 1 gar­lic clove, finely chopped 125g thin as­para­gus spears, stems trimmed 300g risotto rice 1 litre veg­etable stock, hot pinch saf­fron strands, dried and pow­dered


1. Heat oil in medium-sized pan. Add onion and gar­lic and cook gen­tly un­til soft. Chop as­para­gus, re­serv­ing tips, and add stalks to pan. Fry with onion and gar­lic for 1-2 min­utes, then add rice. Stir un­til grains are coated in oil and slightly translu­cent. Add 125ml stock and re­duce over high heat un­til rice has ab­sorbed all liq­uid. 2. Dis­solve saf­fron in re­main­ing stock and add to rice. Stir and bring to a boil. Re­duce heat and sim­mer uncovered for 10 min­utes, stir­ring oc­ca­sion­ally. 3. Add as­para­gus tips and cook for 8-10 min­utes. When liq­uid is ab­sorbed and rice is creamy and al dente the dish is cooked. Add salt and pep­per to taste and re­move from heat. Serve im­me­di­ately.

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