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Creamy Asparagus Risotto_-7 | Recipes From A Pantry
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Creamy Asparagus Risotto

A simple and creamy asparagus risotto.
Course Main
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 3 -4

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.