Spring Risotto

Updated at: Thu, 17 Aug 2023 12:23:15 GMT

Step 1

Prep everything first, asparagus, shallots, garlic, parmigiano, stock etc..

Step 2

Saute your shallots in a pan with a decent amount of oil and cook until soft, do not brown them. Add in some butter also.

Step 3

Now add a bit of garlic and cook for another minute before adding your rice. Once your rice is in keep mixing to toast the rice. For about 30 seconds.

Step 4

Add in your white wine and cook until the alcohol is gone or the rice starts to stick. Start adding your stock bit by bit, not all at once. (if your not using wine skip the wine part and go straight to using stock)

Step 5

Keep stirring so it does not stick and clean down the sides of the pan so you dont burn the rice kernels.

Step 6

On your last bit of stock add your asparagus which is in bite sized pieces and carry on cooking until you have no stock left.

Step 7

Try the rice and if its still hard start adding boiling water until cooked.

Step 8

Now your rice is cooked turn the heat off and add a pinch of lemon zest and pepper, 1/2 handful of parmigiano per person, some butter 3/4 tbsp per person, large pinch of finely diced thyme and a squeeze of lemon if you think it needs it.

Step 9

Now your risotto should be done taste to see if it needs more of what you added and serve.

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