Ingredients
- 400 gm asparagus trimmed of hard stems
- 400 gm risotto rice
- 3 Tbsp. single cream
- Â Â large handful of basil leaves roughly torn
- 3 Tbsp. extra virgin olive oil
- 1 med onion peeled and finely minced
- 5 x spring onions coarsley minced
- 150 ml dry white wine
- 1Â 1/5 lt warm chicken or possibly beef stock with fat removed
- 85 gm grated parmesan cheese
- 1 x salt and freshly grnd black pepper
Description
Cut The Asparagus Tips Off And Set Aside. Cut Each Stalk Into Two And Cook In Plenty Of Lightly Salted Boiling Water For 2 Min. Remove From The Pan With A Slotted Spoon And Drain.…
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