recipes
Lemon and asparagus risotto with crushed walnuts
2021-10-30
Ingredients
- 1 cup Arborio rice (Lamb brand)
- 12 frozen asparagus, defrosted (Emborg)
- Small bunch fresh spinach leaves
- Small bunch parsley
- Small bunch fresh basil
- 2 tbsp. butter (Valio)
- 2 tbsp. olive oil
- 3 cloves garlic, chopped
- 1 leek, chopped
- 1 small fennel, chopped
- 2 cups warm vegetable stock (Knorr)
- ½ glass white wine
- 100ml fresh cream
- 3 tbsp crushed walnuts (Lamb brand)
- 80g Parmesan shavings (Zanetti)
- Few rocket leaves to garnish
Method
Keeping the asparagus tips aside for later, chop the stems. Place the stems into a blender and blitz together with the vegetable stock, parsley, basil and fresh spinach leaves and put aside. Heat a knob of butter and 2 tbsp. olive oil in a large pan and sauté the garlic, leek and fennel until soft. Add the rice, stir well and coat in the fat. Splash in the wine to evaporate followed by the prepared stock mixture. Bring to the boil, lower the heat and simmer until the stock is completely absorbed. Finish off with the cream and cook for 2 more minutes before removing off the heat. Stir in 1/2 Parmesan and walnuts and use the remaining to garnish together with the rocket leaves.
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