Asparagus Risotto

Name: Asparagus Risotto
Total time: 40 min
Ingredients: 900ml vegetable stock; 250g asparagus spears trimmed and cut into 2-3 pieces; 30g butter; 1 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove crushed; 175g risotto rice; 30g parmesan (or vegetarian alternative) finely grated, plus extra to serve; 1 tbsp chopped chives; 1 lemon zested and ½ juiced

www.olivemagazine.com

Make the most of seasonal asparagus in this vibrant springtime risotto, finished with lemon zest, chives and a mountain of parmesan

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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