Asparagus and Parmesan Risotto
Recipe provided by Sanitarium
Serves 4
Ingredients
1 tbs olive oil
1 onion, diced
3 1/2 cloves garlic, crushed
1 1/2 cups arborio rice
1 cup non-alcoholic white wine
2 cups vegetable stock, reduced-salt, heated
1/2 cup water
1 cup So Good Regular, heated
2 bunches asparagus, cut into 3cm pieces
1/3 cup fresh parmesan cheese, grated
juice and zest of 1 lemon
Method
Heat oil in a large non-stick saucepan. Add onion and garlic and cook over medium heat until softened. Stir in rice to coat the grains with oil.
Gradually add heated stock 1/2 cup at a time, stirring well between each addition, until all stock is used and rice becomes soft.
Add heated So Good and asparagus, cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest.