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Risottos are usually made with LOTS of butter, which doesn’t suit my low-fat lifestyle, so this is my reduced-fat version of a basic risotto. The only tricky thing here is to stir continually, whilst gradually adding the liquid – otherwise you get brown crusty bits in your risotto and your poor saucepan ends up with a burnt bum!
I usually use lemon juice, but this time added preserved lemon instead, from my recently made jar – wow, such a difference. Definitely worth it.
Risotto should be soup-y, so keep adding extra liquids if you need to. It is quite a bit more gluggy and stodgy the next day, so serve immediately if you are having guests, but leftovers (I like it cold, which by now should not surprise you…) are great in a bowl the next day if you don’t mind it being a bit more solid.
Asparagus Risotto
2 tbsp olive oil
1 tbsp butter
1 bunch asparagus, cut into 2.5cm pieces
1 brown onion, finely chopped
1 1/2 cups arborio rice
2 tbsp basil pesto
3 cups chicken stock
1/2 cup white wine
1 tbsp lemon juice OR 1 wedge preserved lemon, finely chopped
1/2 cup parmesan cheese, freshly grated
cracked pepper, to taste
Heat oil and butter in a heavy based pan; saute onion and asparagus until onion is transparent. Add rice and pesto, and cook for 1 minute, stirring to coat well.
Mix wine and stock together in a jug, and slowly add to the rice, stirring constantly. Add bit by bit as the rice absorbs the liquid (if necessary, add extra chicken stock until the rice is cooked).
Add lemon, cheese and pepper, mix through and serve.
Serves 3-4.
Happy Fooding!
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
