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Creamy Asparagus Risotto
A simple and creamy asparagus risotto.
Course
Main
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
3
-4
Author
Bintu Hardy
Ingredients
2
tbsp
olive oil
1
onion finely chopped
300
g (10.6oz)
risotto rice
1
L (4 cups)
hot chicken or vegetable stock
250
g (9oz)
asparagus cut into 1 inch lengths
with woody stems discarded
300
g (10.6oz)
defrosted peas
100
g (3.5oz)
grated Parmesan
Zest of one lemon
Salt
Instructions
Select the fry programme on the Multicooker Redmond and set the timer for 10 mins.
Add the oil in the Muticooker bowl along with the onion and fry, stirring occasionally, until the programme finishes.
Then select the boil programme and set the timer for 30 mins.
Mix in the rice followed by the hot stock. Cook for 23 mins stirring regularly.
Stir in the asparagus and peas and cook until the programme finishes.
Add in the parmesan and lemon zest, adjust seasoning and serve warm.
Notes
Gluten-Free.