A good hearty healthy meal, an unusual twist to risotto
Provided by jonathanstone27
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
- Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
- Add rice to the pan and stir for a minute until translucent. Add wine and stir continuously until rice has absorbed the liquid. Turn heat up to medium and ladle in 2/3 stock (without nasty asparagus) bit by bit, replenishing when rice has absorbed liquid
- Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
- Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.
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