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Aspara us Risotto
40 minutes Be the 1st to review!
This is a simple risotto with a chicken stock base.
The aspara us is blanched then added towards
the end to ensure that it is rm and full avoured.

C Recipe by: cadburyqueen

T
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In redients
Serves:8
300 aspara us, trimmed and cut into 2cm 160ml dry white wine
pieces 30 butter
1 litre chicken stock 30 parmesan cheese, rated
2 shallots, nely diced 1 pinch salt and freshly round black pepper,
40ml olive oil to taste
450 arborio rice

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Directions
Preparation: 10 min Cook: 30 min Ready in: 40 min
1. In a lar e saucepan add 1 to 2cm of water. Brin to the boil then add the aspara us reducin the heat to a
simmer. Simmer for 3 minutes or until aspara us is just tender. Drain and set aside.
2. In the same saucepan brin stock to the boil. Reduce heat, cover and maintain at a low simmer.
3. In a lar e heavy fryin pan heat the olive oil over medium heat. Add the shallots and cook for about 3
minutes until soft not allowin them to take any colour.
4. Add the rice and stir to coat with the oil. Add the wine and cook until absorbed.
5. Stir in 200ml simmerin stock. Cook until stock is almost completely absorbed, stirrin frequently, then add
another 200ml of simmerin stock. Repeat until the rice is tender (you may have stock remainin ). The
entire process should take about 20 minutes. Rice should be sli htly rm in centre and look creamy.
6. Add aspara us and heat throu h. Remove from the heat then add the butter, parmesan, salt and pepper.
Serve immediately.
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