This recipe was submitted by Kay Annett as part of our Springtime reader recipe competition. She says: This is my husband' s favourite recipe. I make it most Saturday nights as a treat with a glass of chardonnay while asparagus is in season. The recipe is old, I have been making for at least 10 years but it did start as someone else's and has been added to, to our taste.
Ingredients
| 300 g | Asparagus (Main) |
| 3 cups | Chicken stock, salt reduced, use up to 4 cups |
| 2 Tbsp | Olive oil |
| 1 knob | Butter |
| 1 | Onion, finely chopped |
| 2 | Garlic cloves |
| 4 | Bacon rashers, optional (Main) |
| 1 cup | Arborio rice (Main) |
| ½ cup | White wine |
| 1 small knob | Butter |
| ½ cup | Grated parmesan cheese |
| 1 | Lemon, grated zest only |
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Directions
- Snap the woody ends off the asparagus and discard. Cut off the tender tips and set aside. Slice the stalks on the diagonal very thinly.
- Bring the stock to the boil and add the tips until tender. Remove them and refresh in cold water and drain.
- Melt the butter, with the oil in a pot over a medium heat. Add the onion, garlic, bacon and sliced asparagus. Season with ground pepper and cook until the onion is very tender.
- Add the rice, stirring well until coated in the oil. Cook for another minute until rice is warmed.
- Add the wine and stir until most of the liquid has been absorbed.
- Begin adding the hot stock, a ladle at a time, stirring until that ladle is absorbed. Then add another, keep going until nearly all the stock has been absorbed into the risotto. When the risotto is tender (test the rice) and has a creamy consistency (about 20 mins), add the butter, lemon zest and parmesan. Stir to combine, season if required. Fold through the asparagus tips, leave a couple to decorate. Serve in bowls, grate parmesan on top, and decorate with asparagus tips.
