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Asparagus Risotto

This recipe was contributed by Richard Lane for our recipe competition in 2011.

Serves 2

  • Steam asparagus stems for 10 mins and set aside
  • Fry 1 onion in olive oil for 10 mins until golden
  • Add 150g of risotto rice and stir for 2 mins
  • Add 500ml of vegetable stock slowly over 20 mins, stirring regularly until creamy
  • Stir in asparagus and grated Parmesan cheese
  • Serve immediately

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