Asparagus & Spinach Risotto

Serves 4



  1. In a large saucepan heat the oil on a medium heat and add the onion. Cover and cook for 5 minutes before adding the garlic. Cover again and continue cooking until soft, about another 5 mins.
  2. Empty the rice into the pan and stir before pouring in the wine. Stir until all the wine has been absorbed. Add a ladleful of stock, continue stirring until absorbed then add another. Add one ladleful of stock at a time waiting until the rice has absorbed the liquid before adding some more, stirring all the time.
  3. When the rice is just cooked (it should still be slightly firm) add the spinach, mix in until wilted.
  4. Stir in the crème fraiche and parmesan before adding the asparagus, season well.

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