Asparagus and pistachio risotto

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 litre (35 fl oz/4 cups) vegetable stock

250 ml (9 fl oz/1 cup) white wine

80 ml (2 1/2 fl oz/ 1/3 cup) extra virgin olive oil

1 red onion, finely chopped

440 g (15 1/2 oz/2 cups) risotto rice

350 g (12 oz/2 bunches) asparagus, trimmed and cut into 3 cm (1 1/4 inch) lengths

125 ml (4 fl oz/1/2 cup) pouring (whipping) cream

100 g (3 1/2 oz/1 cup) grated parmesan cheese

40 g (1 12 oz/ 1/3 cup) shelled pistachio nuts, toasted and roughly chopped


1. Pour the stock and wine into a saucepan. Bring to the boil, then reduce the heat, cover and keep at a gentle simmer.

2. Heat the olive oil in a large heavy-based saucepan. Sauté the onion over medium heat for 3 minutes, or until soft. Add the rice and stir until translucent.

3. Add 125 ml (4 fl oz/1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 125 ml (4 fl oz/1/2 cup) at a time, stirring constantly for 20-25 minutes, or until all the stock has been absorbed and the rice is tender and creamy. Add the asparagus during the last 5 minutes of cooking.

4. Remove from the heat and leave to stand for 2 minutes, then stir in the cream and parmesan. Season to taste with sea salt and freshly ground black pepper. Serve sprinkled with the pistachios.