Asparagus Risotto
150g asparagus, cut into 1" segments
50g arborio rice
1 clove garlic, crushed
1/2 pint asparagus stock
2 tablespoons single cream
15g grated Parmigiano Reggiano cheese
Keep the asparagus stock over a low simmer. Spray a non stick pan with a little olive oil and saute the garlic and rice for about 2 minutes. Add a ladle of the asparagus stock and cook, stirring, until the liquid is absorbed.
Repeat until all the stock is used up and the rice is cooked, about 20 minutes. Continue cooking with boiling water instead of stock of you run out of stock before the rice is done.
Add the cream and half the cheese. Season well with fresh black pepper and salt.
Serve with the rest of the cheese scattered on top as a garnish.
Nutrition Data
Calories (kcal) 347.5
Carbohydrate (g) 47.0
Protein (g) 14.2
Fat (g) 11.6
Fibre (g) 3.2
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