Asparagus and herb risotto

This delicious asparagus risotto melts in the mouth.

Serves
4
Preparation time
10 minutes
Cooking time
25 minutes

Ingredients

  • 250g asparagus, cut into 2.5cm lengths
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • grated zest ½ lemon
  • 1 tbsp fresh thyme leaves
  • 350g arborio rice
  • 150ml dry white wine
  • 1 litre hot vegetable stock
  • 3 tbsp mixed fresh herbs, chopped and washed eg parsley, chives and mint
  • salt and freshly ground black pepper
  • 25g Parmesan cheese

Method

  1. Cook asparagus in boiling water for 2-3 minutes, drain and set aside. Fry onion and garlic in oil for 3-4 minutes. Add lemon zest and thyme and cook for another minute.
  2. Add rice and stir into the hot oil. Pour in wine and stir until most of the liquid has evaporated. Add ladle of stock and stir until almost all liquid has evaporated. Continue like this until it’s fi nished and rice is tender.
  3. Stir in asparagus and herbs. Seasonbefore spooning into bowls. Use a potato peeler to shave Parmesan over the risotto.

Store finder

Store finder

Enter your location (town or postcode).

My binder

Sign up to create your online Morrisons binder and get the latest offers and competitions!

Go to my binder