Asparagus Risotto

1. 1

   Heat the butter in a large saucepan and fry the onion for two minutes.

2. 2

   Add the asparagus and cook for a further three minutes.

3. 3

   Add the risotto rice and stir continuously for two minutes.

4. 4

   Add the wine and stir until it has been absorbed.

5. 5

   Then add a ladle of stock and stir until almost absorbed.

6. 6

   Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).

7. 7

   Season with salt and pepper and stir in a little more butter if you want a creamier texture.

8. 8

   Serve warm.

No additional tips available.