Ingredients
- 1 lt chicken or vegetable broth
- 2Tbsp olive oil
- 1 handful finely chopped shallots
- 1 cup arborio rice
- 1 glass dry white wine
- 300 g thin asparagus spears, cut 5 cm long
- 1-2 tsp fresh lemon juice
- chopped fresh parsley
- 60 g grated Parmesan cheese
- salt and pepper
- 1 tsp grated lemon zest, for garnish
- 1 nob of butter
Directions
- In a large pot take the broth to the boil then, reduce heat to a simmer and maintain over low heat.
- In a large saucepan, over medium heat, heat the oil and add the shallots. Cook for 4 minutes. Add asparagus and cook for 2 extra minutes.
- Add the rice, mix well and toast it for a minute.
- Pour the glass of wine in and let it evaporate. Add a ladleful of broth (or enough to cover the rice), stir and cover with a lid. Repeat every time broth is absorbed until rice is cooked and creamy (approx 25 minutes).
- When the rice is cooked and the liquid is absorbed, remove from the heat and add a nob of butter, lemon juice, parsley and Parmesan cheese.
- Serve immediately topped with fresh ground pepper, lemon zest and extra cheese if desired.