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main courses | serves 4
1. In a large pan, fry the onion and celery stalks in some olive oil and butter until soft. Add the risotto rice, turn up the heat and stir, for a minute or so. Add the white wine and stir until evaporated. Add the asparagus and begin to add the stock 1 ladleful at a time, until the rice and asparagus are cooked. Season generously.
2. Turn off the heat and beat in the butter and parmesan, and sprinkle with chopped mint and lemon zest to finish.
Photo David Loftus
from Issue 1
ingredients 1 onion, finely chopped
4 celery stalks, finely chopped
600g risotto rice
250ml white wine
2 bunches of asparagus, sliced
60g grated parmesan
chopped mint, to serve
lemon zest, to serve