Spring onion and asparagus risotto recipe

This spring onion and asparagus risotto recipe will be your new favourite summer dish.

This easy recipe is full of delicate and fragrant flavours thanks to the light flavours of spring onions and celery. It’s a real taste of summer, and an easy meal to try for National Vegetarian Week.

Ingredients (serves 2)

25g butter

1 stick of celery, finely diced

1 clove garlic, crushed

175g Arborio rice

100ml white wine

750ml vegetable or chicken stock, hot

6 asparagus spears, chopped into 1cm rounds, tips kept whole

3 spring onions, sliced

50g Parmesan cheese, grated

Method

Melt the butter in a large, heavy-based saucepan.

On a medium heat cook the celery for five minutes until it becomes tender, then add the garlic, then the rice and stir to coat.

Cook for one to two minutes. Pour in the wine and stir until absorbed.

Pour in half of the hot stock, stir well and simmer stirring occasionally. Once the stock is almost absorbed, pour in half of the remaining stock and continue to cook.

Add the asparagus and spring onions and half the remaining stock.

Continue adding half of the remaining stock and stirring until the rice is cooked with a slight bite in the centre and not mushy. The risotto should be wet with a creamy sauce.

Remove from the heat, stir in half of the Parmesan and some black pepper, check the seasoning and adjust as necessary.

Serve with the remaining Parmesan sprinkled over and any leftover celery tops, chopped.

As you get towards the end of the cooking time, keep on tasting the rice and use a little more or less stock if required.

Recipe courtesy of lovethecrunch.com