Risotto with dash of colour…
Colourful risotto with great texture and flavour, this creamy and delicious dish is perfect for all ages.
Details
Servings
5 servings
Dietary
Plant Based / Contains Nuts
Prep time
40 minutes
Cooking time
25 minutes
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Ingredients
300g Asparagus
1 Onion (finely chopped)
4 tbsp Olive Oil
500g Arborio Risotto Rice
1 Bay Leaf
1 Glass White Wine
1200ml Vegetable Stock
1 tbsp Saffron Stem
4 tbsp Toasted Walnuts
1 tbsp Margarine
Directions
- Trim the asparagus and cut into 1 inch pieces. Cook the asparagus inside the boiling stock for 3 minutes. Drain and set aside. Keep the stock to cook the rice.
- In a large heavy bottom pan, heat the oil with the bay leaf and the onion and cook for 3 minutes. Add the rice, stir and cook for another minute.
- Add the white wine and stir until the all liquid is absorbed.
- Add a ladle of stock, stir and once adsorbed add another ladle of stock.