Asparagus and champagne risotto
Asparagus and champagne risotto
Ingredients
3 tbsp butter
1 onion (chopped)
2 cups arborio rice
¾ cup champagne or sparkling wine
6-7 cups hot chicken or vegetable stock
1 bunch asparagus
150g button mushrooms (sliced)
2 tbsp butter
1/2 cup parmesan (grated)
Method
Melt 3 tbsp butter in a large saucepan over medium heat.
Cook onion, stirring, until onion is pale yellow. Add rice and stir well. Add champagne or sparkling wine and stir until wine is evaporated.
Add cups hot chicken stock (1-2 ladles at a time), stirring until each addition is absorbed before adding the next. When rice is half cooked, add asparagus, cut into 2cm pieces and button mushrooms. Continue cooking and stirring until rice is al dente. Stir in butter and parmesan. Serve immediately.
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