Creamy Asparagus Risotto

1. 1

   Let butter or oil melt in a pan. Add onion and cook until translucent. Add rice and toast for a minute or two.

2. 2

   Then add 500 ml of the stock and stir. Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir).

3. 3

   Add asparagus and peas. Stir and leave for 5 more minutes. You will probably need to add some more liquid (it will depend on the heat applied).

4. 4

   Check the rice. It may need a few more minutes to finish cooking. Once rice is soft, it's time to give it the finishing touch: if needed, add a little water (add in small amounts, you don't want to overdo it!) and a little grated cheese to get the creaminess right. Remember: it needs to flow like lava.

5. 5

   Serve with fresh herbs if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.