Sunday, July 01, 2007

Dinner Sunday 1 July - Asparagus Risotto

Asparagus Risotto
70g onion, chopped finely
2 clove garlic, crushed
10g butter
70g arborio rice
1 pint asparagus stock
80g asparagus, cut into bite sized pieces
30 ml single cream
20g Parmesan cheese

Melt the butter in a heavy sauce pan. Add the rice and stir over low heat for 2-3 minutes. Add the onions and garlic and cook for another minute or two.

Keep the asparagus stick hot and add it, a ladleful at a time, to the pan with the rice. Cook & stir, allowing each ladleful to be absorbed before adding the next.

When the stock is all used and the rice is cooked and creamy (about 20 minutes), add the cream, the asparagus and half the cheese. stir through. Turn out onto a serving plate and top with the remaining cheese.

Nutrition Data per serving
Calories (kcal) 513.3
Carbohydrate (g) 64.9
Protein (g) 17.5
Fat (g) 20.6
Fibre (g) 3.1

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