Asparagus and Pistachio Risotto

An Elegant Risotto.. with fresh Gozitan Asparagus

Asparagus and pistachio risotto

By 1st June 2013

  • Prep Time : 10 minutes
  • Cook Time : 30 minutes
  • Yield : 4



In a heavy bases saucepan, melt the butter, add the olive oil and the onion and cook for a few minutes. Add the garlic and the chopped sticks of asparagus ( putting aside the tips to use later). Add the rice and toast, always stirring. The risotto needs constant stirring and attention. Add the wine, stir till it evaporates. Then add the stock a little at a time until it evaporates, then always stirring and adding more. Check the rice.
It might need more liquid and in that case add some more stock or hot water. when nearly done, add the asparagus tips and the cheese, stir and switch off.
stand for two minutes and serve.



Claire Borg



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