Asparagus Risotto With Lemon Thyme And Parmesan Recipe

Name: Asparagus Risotto With Lemon Thyme And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (250 g) bundles asparagus; 1 1/2 tablespoons olive oil; 1 1/2 pints chicken or 1 1/2 pints vegetable stock; 3 shallots or 1 small onion, finely chopped; 3 garlic cloves, finely chopped; 9 ounces risotto rice; 3 1/2 fluid ounces white wine; 1 few lemon thyme leaves; 1 ounce butter; 3 ounces parmesan cheese, plus extra to serve

Servings: persons

2 (250 g) bundles asparagus
1 1/2 tablespoons olive oil
1 1/2 pints chicken or 1 1/2 pints vegetable stock
3 shallots or 1 small onion, finely chopped
3 garlic cloves, finely chopped
9 ounces risotto rice
3 1/2 fluid ounces white wine
1 few lemon thyme leaves
1 ounce butter
3 ounces parmesan cheese, plus extra to serve

1
Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
2
roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
3
Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and saute the shallots and garlic until softened but not coloured.
4
Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
5
Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
6
Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
7
Add the last ladleful of stock, the butter and Parmesan.
8
Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
9
Serve immediately.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (250 g) bundles asparagus, 1 1/2 tablespoons olive oil, 1 1/2 pints chicken or 1 1/2 pints vegetable stock, 3 shallots or 1 small onion, finely chopped, and more.

Yes, Asparagus Risotto With Lemon Thyme And Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Risotto With Lemon Thyme And Parmesan

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