A dream team of asparagus and cheese.
Ingredients:
- Olive oil
- One onion, finely chopped
- Two cloves of garlic
- One litre of chicken stock
- A small glass of white wine
- Five espresso cups of risotto rice
- Parmesan cheese
- Butter
- Bunch of asparagus
- A lemon
- St Marcellin cheese
- Black pepper
Chop off and set aside the heads and woody ends of the asparagus spears, then cut the stalk into thin disks. In a pan, fry the onion, garlic and asparagus disks with olive oil until softened. Mix in the risotto rice, then add a small glass of white wine. Once this has been absorbed, add a ladle full of stock and stir continuously. When the stock has been absorbed (which should take around a minute), add another ladle and continue for about 20 minutes or until the rice has increased in size and seems fully saturated. Stir in a knob of butter and some parmesan, and set aside.
Boil the asparagus heads for 3-4 minutes, until al dente. Cut half of a St Marcellin cheese into small pieces. Add asparagus heads, St Marcellin, the zest and juice of half a lemon and black pepper to the risotto pot. Mix well until the cheese has melted in. Serve.
NIBBLE NICELY.
