Asparagus Risotto with a twist - mint, lime and sherry

Asparagus Risotto with a twist - mint, lime and sherry

Using sherry instead of wine gives it a less sugary taste. Nothing better than a creamy risotto with fresh flavours.

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Recipe

To Serve

  • Green asparagus
    400 grams
  • Arborio Rice
    300 grams
  • Small onion
    1
  • garlic
    1 clove
  • Vegetable stock cube
    1
  • Medium dry sherry
    250 ml
  • Freshly squeezed lime juice
    1 tbsp
  • Mint leaves
    4-5
  • Parmesan cheese
    30 grams
  • Butter
    30 grams
  • Pepper and Salt
  • Large saucepan

Method

1

Wash the asparagus and chop the asparagus into chunky pieces. Chop the onion and garlic finely. Grate parmesan and prepare stock. Set aside.

2

Heat the butter in a large saucepan over medium heat. Add the onion and cook for a couple of minutes until translucent.

3

Add the rice and cook for 2 minutes, keep stirring to not burn it.

4

Add the asparagus and keep cooking for another 2 minutes. Add the sherry, allow the rice to absorb it. When almost absorbed add some of the vegetable stock. Add the mint leaves. Keep cooking and slowly add stock as needed.

5

When the rice is almost done add the lemon.

6

When the risotto is nice and creamy, season with salt& pepper, put it on the plate and sprinkle with the parmesan.

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