– 1 shallot
– 3 Cups Carnaroli rice (alternatively you could use arborio)
– 6 Cups of veg stock
– 2 bunches green asparagus
– 200g Grated Fontina cheese (alternatively you could use parmesan)
– Small bunch of Sage
– Olive oil
– 200g Butter
– Salt and pepper
1. Finely dice the shallot.
2. In a large saucepan, heat a drizzle of olive oil over medium heat. Add the shallot and cook until translucent.
3. Chop the sage and add to the pan with the shallot.
4. Trim the woody part off the asparagus (you can keep this to make asparagus puree) and gently shave the heads. Chop the asparagus into small chunks, reserving the tips to garnish at the end.
5. Add the chopped asparagus to the shallots and sage, mixing until combined.
6. Add your rice to the pan and stir until toasted. Season with salt and pepper.
7. Add your stock, bit by bit to the pan. (The general rule is 1 part rice to 3 parts liquid.) *Remember, you can always add more liquid, but you can’t take it out.
8. Mix your rice, making sure no rice grains are stuck to the bottom.
9. Simmer for 20 mins, stirring occasionally.
10. While your risotto is cooking, grate your fontina cheese. (If you can’t find fontina cheese, you could use parmesan)
11. Towards the end, add your asparagus tips to the rice, followed by the fontina cheese.
12. Add a generous knob of butter, mixing the risotto to bring it all together.
13. Optional: for extra flavour, you can add asparagus puree, using the woody part of the stalks blended together.
14. Serve and enjoy!
