Asparagus Risotto with Muntries

Category,

Goes well Orange and Anise Myrtle Salad or a simple Green Salad

asparagus risotto

 2 tablespoons of olive oil
 1 large brown onion, finely chopped
 2 cups of Arborio rice
 500 ml chicken stock (hot)
 Approx 2 1/2 cups water extra (hot)
 1 cup white wine
 1 cup white wine
 400gm of chopped fresh asparagus, cooked but still with slight crunch
 Good handful of finely chopped parsley
 Zest and juice of one lemon
 1/2 cup sour cream
 Salt to taste
 Good grind of Australian Pepperberries
 2/3 cup Muntries
 1/4 cup salted roasted pepitos
 1/4 cup roughly chopped coriander (optional)

1

Cook onion in the oil until soft, don't brown, add the rice and stir until covered in oil and slightly toasted

2

Add wine and chicken stock into a saucepan and heat, don't boil. Add the wine/stock about 1/2 cup at a time, stirring into the rice allowing it to absorb

3

Continue to do this until all the stock is used, if necessary add a little of the water until rice is cooked

4

Add asparagus, salt and ground pepper berries

5

Add cheese and cream and stir in

6

Now you can add more hot water it make your risotto "soupy" or a little until rice is cook and the desired consistency.

7

When you have your risotto the way you like it, stir thru the muntries, put into a serving dish and top with pepitos and coriander.

Ingredients

 2 tablespoons of olive oil
 1 large brown onion, finely chopped
 2 cups of Arborio rice
 500 ml chicken stock (hot)
 Approx 2 1/2 cups water extra (hot)
 1 cup white wine
 1 cup white wine
 400gm of chopped fresh asparagus, cooked but still with slight crunch
 Good handful of finely chopped parsley
 Zest and juice of one lemon
 1/2 cup sour cream
 Salt to taste
 Good grind of Australian Pepperberries
 2/3 cup Muntries
 1/4 cup salted roasted pepitos
 1/4 cup roughly chopped coriander (optional)

Directions

1

Cook onion in the oil until soft, don't brown, add the rice and stir until covered in oil and slightly toasted

2

Add wine and chicken stock into a saucepan and heat, don't boil. Add the wine/stock about 1/2 cup at a time, stirring into the rice allowing it to absorb

3

Continue to do this until all the stock is used, if necessary add a little of the water until rice is cooked

4

Add asparagus, salt and ground pepper berries

5

Add cheese and cream and stir in

6

Now you can add more hot water it make your risotto "soupy" or a little until rice is cook and the desired consistency.

7

When you have your risotto the way you like it, stir thru the muntries, put into a serving dish and top with pepitos and coriander.

Asparagus Risotto with Muntries
By | 2017-10-19T03:44:29+00:00 October 16th, 2017|0 Comments

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