Asparagus risotto
by The Kitchen with Great British Chefs
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Ingredients
Fruit & Vegetables
750g of asparagus
1 large onion, diced
3 garlic cloves, sliced
1 lemon, zested and juiced
Store Cupboard
1 pinch of bicarbonate of soda
300g of carnaroli risotto rice, or arborio rice
flaky sea salt
pepper
Oils & Vinegars
vegetable oil, for frying
Beverages
200ml of white wine
Dairy
100g of butter
Cheese
50g of Parmesan, or a vegetarian alternative