Results 1 to 1 of 1
  1. #1
    dR Dazzler www.desirulez.net
    Join Date
    Jan 2010
    Posts
    4,263

    T

    Default Lemon & Asparagus Risotto

    Follow us on Social Media







    Ingredients:


    1 bunch asparagus (approx. 250g/ 9oz)
    450ml (¾ pt) hot vegetable stock
    2 leeks, trimmed and finely sliced
    40g (1½oz) butter
    200g (7oz) risotto rice
    100g (4oz) frozen peas
    Finely shredded zest and juice ½ lemon
    Salt & pepper to taste
    40g (1½oz) fresh parmesan cheese
    10g (¼oz) fresh basil

    Method

    1. Cut off asparagus tips with 2.5cm (1″) stem attached. Add 30ml (2tbsp) stock. Cover, place on base of oven and cook on MEDIUM MICROWAVE for 3 mins.
    2. Chop remaining asparagus stems into 1cm pieces and leave to one side.
    3. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for 2 mins.
    4. Add the rice to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH MICROWAVE for 10 mins.
    5. Add chopped asparagus stems and cook on MEDIUM MICROWAVE for a further 2 mins.
    6. Stir in the peas, lemon zest and juice and cook on MEDIUM MICROWAVE for 2 mins.
    7. Stir in the cooked asparagus tips, basil, remaining butter and 25g (1oz) Parmesan cheese. Cook on MEDIUM MICROWAVE for 3 mins.
    8. Serve in warm bowls sprinkled with a few whole basil leaves and the rest of the Parmesan cheese.

 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •