Asparagus & Feta Risotto
Whip up a creamy, delicious Aspargus & Feta Risotto tonight. Ready in just 35 minutes, this easy recipe delivers amazing fresh flavor.
Ingredients
- 2 bunches asparagus
- 1 L vegetable stock
- 1 onion, diced
- 100 grams feta
- 1 tablespoons chopped Italian parsley
- 1/4 cup parmesan, grated
- 1 cup arborio rice
- 2 tablespoons olive oil
- 25 grams butter
- 1 pinch salt
- 1 pinch pepper
- 2 bunches asparagus
- 1 L vegetable stock
- 1 onion, diced
- 100 grams feta
- 1 tablespoons chopped Italian parsley
- 1/4 cup parmesan, grated
- 1 cup arborio rice
- 2 tablespoons olive oil
- 25 grams butter
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 6Cut 5cm from the top of the asparagus. Cut the remainder into 1cm bite-sized pieces.
- Step 2 of 6In a medium pot, heat the stock. Add the asparagus and simmer for 1-2 minutes, or until it is just al dente. Remove the asparagus from the stock with a slotted spoon and set aside, separating the 5cm tops and 1cm bite-sized pieces.
- Step 3 of 6In a heavy-based pan, heat the olive oil. Sauté the onion until translucent. Add arborio rice, cooking for 2 minutes.
- Step 4 of 6Gradually add the warm stock a ladleful at a time, stirring constantly, and allowing the stock to be absorbed between additions.
- Step 5 of 6Once the rice is al dente (this usually takes about 20 minutes), add the butter, feta and 1cm bite-sized asparagus pieces. Stir to combine, and season to taste.
- Step 6 of 6Serve risotto with asparagus spears placed on top, garnished with Italian parsley and Parmesan.
Method
- Step 1 of 6Cut 5cm from the top of the asparagus. Cut the remainder into 1cm bite-sized pieces.
- Step 2 of 6In a medium pot, heat the stock. Add the asparagus and simmer for 1-2 minutes, or until it is just al dente. Remove the asparagus from the stock with a slotted spoon and set aside, separating the 5cm tops and 1cm bite-sized pieces.
- Step 3 of 6In a heavy-based pan, heat the olive oil. Sauté the onion until translucent. Add arborio rice, cooking for 2 minutes.
- Step 4 of 6Gradually add the warm stock a ladleful at a time, stirring constantly, and allowing the stock to be absorbed between additions.
- Step 5 of 6Once the rice is al dente (this usually takes about 20 minutes), add the butter, feta and 1cm bite-sized asparagus pieces. Stir to combine, and season to taste.
- Step 6 of 6Serve risotto with asparagus spears placed on top, garnished with Italian parsley and Parmesan.
Nutrition per serving
1825 Kilojoules
Protein12 grams
Fat19 grams
Carbs53 grams
Sugars6 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Cut 5cm from the top of the asparagus. Cut the remainder into 1cm bite-sized pieces.
- Step 2 of 6In a medium pot, heat the stock. Add the asparagus and simmer for 1-2 minutes, or until it is just al dente. Remove the asparagus from the stock with a slotted spoon and set aside, separating the 5cm tops and 1cm bite-sized pieces.
- Step 3 of 6In a heavy-based pan, heat the olive oil. Sauté the onion until translucent. Add arborio rice, cooking for 2 minutes.
- Step 4 of 6Gradually add the warm stock a ladleful at a time, stirring constantly, and allowing the stock to be absorbed between additions.
- Step 5 of 6Once the rice is al dente (this usually takes about 20 minutes), add the butter, feta and 1cm bite-sized asparagus pieces. Stir to combine, and season to taste.
- Step 6 of 6Serve risotto with asparagus spears placed on top, garnished with Italian parsley and Parmesan.