Asparagus Risotto

Name: Asparagus Risotto
Yield: Serves 4
Ingredients: 150 ml (5½ fl oz) dry white vermouth or wine; 100 g (3½ oz) butter; 25 g (1 oz/¼ cup) grated parmesan cheese; 1 large garlic clove, finely chopped; 1 onion, finely chopped; 1 tablespoon chopped thyme; 450 g (1 lb) asparagus; 220 g (7¾ oz/1 cup) risotto rice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This risotto has an intensity of flavour from cooking and blending the asparagus stems to use as stock. You could try the same method with other vegetables such as broccoli and peas. This recipe is best made when asparagus is in season and has a good flavour.

Ingredients

450 g (1 lb) asparagus
100 g (3½

Side dish
Main course
Vegetarian
Gluten-free

Method

To make the asparagus stock, wash the asparagus and snap off the woody ends but don’t throw them away. Cut the delicate tips off the asparagus and set aside. Finely chop the asparagus stems.
Pour 750 ml (26