A delightfully summery risotto for less than £1.50 a head. Vegetarians can substitute the cheese for a veggie variety.This recipe can be frozen.
Ingredients
- 2 tbsp olive oil
- Knob of butter
- 1 onion, finely chopped
- 350g risotto rice
- 250ml glass white wine
- 750ml vegetable stock, hot
- Bunch of asparagus, trimmed
- Pared zest and juice of 1 lemon
- 75g Parmesan or Grana Padano, finely grated
Method
- 1. Heat the oil and butter in a pan over a low heat. Add the onion and gently fry for 5 minutes. Increase the heat to medium, add the rice and cook for a few minutes. Add the wine and stir until absorbed.
- 2. Gradually add the stock, stirring and allowing each addition to absorb before adding the next. Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
- 3. When almost cooked, add the asparagus, lemon zest and juice and cheese. Season, remove from the heat. Cover for 5 minutes before serving.
Nutritional info
Per serving: 535kcals, 14.1g fat (5.7g saturated), 15.9g protein, 75.2g carbs, 4.2g sugar, 0.6g salt
Chef's tip
Shape any leftover risotto into small balls with a piece of mozzarella inside, coat in egg and breadcrumbs and shallow-fry for a delicious snack.
TO FREEZE: The risotto will freeze for up to 1 month. Defrost before reheating.