Asparagus Risotto with a twist - mint, lime and sherry - Love Rice | Rice recipes, education and health & nutrition

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.

Recipe

Sandra

http://www.Chaosinmykitchen.com

Recipes inspired from travelling around the world. Have a look at Chaos in My Kitchen for inspiration in cooking.

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Ingredients
Equipment

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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