Asparagus & Spinach Risotto
Serves 4
Ingredients
- Oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 400g/14oz risotto rice
- A glass of white wine
- Approx. 1 litre/ 1.75pints hot stock
- 2 handfuls baby spinach
- 6 tablespoons crème fraiche
- 1 handful parmesan
- 1 bunch asparagus, cooked
- Salt & Pepper
Method
- In a large saucepan heat the oil on a medium heat and add the onion. Cover and cook for 5 minutes before adding the garlic. Cover again and continue cooking until soft, about another 5 mins.
- Empty the rice into the pan and stir before pouring in the wine. Stir until all the wine has been absorbed. Add a ladleful of stock, continue stirring until absorbed then add another. Add one ladleful of stock at a time waiting until the rice has absorbed the liquid before adding some more, stirring all the time.
- When the rice is just cooked (it should still be slightly firm) add the spinach, mix in until wilted.
- Stir in the crème fraiche and parmesan before adding the asparagus, season well.