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Description
This is my basic recipe for risotto for two. My sons love asparagus, so this is the risotto I make for them. It’s quick to prepare, low cost – and delicious.
Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. olive oil
- 1/4 onion (sliced)
- 160 grams risotto rice
- dry white wine (A splash of)
- 1 packet Knorr Vegetable Simply Stock (with 50 ml water added)
- 200 grams asparagus
- 3 sprigs fresh chervil
- 10 grams Parmesan cheese (grated)
- 25 grams unsalted butter
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Directions
- Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don’t let it colour.
- Add the rice, stir and add a splash of white wine.
- Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
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