Dinner Monday 5 February - Asparagus Risotto

Asparagus Risotto
50g asparagus, cooked
250ml asparagus stock
60g arborio rice
2 tablespoons (30ml) single cream
2 cloves garlic
1 small shallot
15 grated Parmesan cheese

Spray a non-stick pan with a little olive oil. Finely minced the garlic and shallot and saute until softened. Add the rice and toast briefly.

Add a ladle of hot asparagus stock and cook over low heat until most of the stock is absorbed. Add another ladle and continue to cook until it is almost absorbed, then add more stock and so on.

It will take about 20 minutes for the rice to cook completely. You will probably need to top up the stock with plain water towards the end of the cooking time.

When risotto is cooked and creamy, stir in the cream and garnish with cooked asparagus and grated cheese.

Nutrition Data
Calories (kcal) 300.3
Carbohydrate (g) 45.4
Protein (g) 11.5
Fat (g) 8.3
Fibre (g) 1.5