- 4 asparagus spears, woody ends removed
- 1 teaspoon olive oil
- 1 small shallot, peeled and finely chopped
- 1/3 cup Arborio rice
- 1/4 cup white wine
- 1 1/2 cups vegetable or salt reduced chicken stock, boiling
- 1 teaspoon butter
- 2 tablespoons grated parmesan cheese
- 2 tablespoons finely chopped mint leaves
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- Parmesan cheese, extra
Slice the asparagus into 0.5cm discs, leaving the tips intact. Place into a small microwave safe bowl, cover and cook on high for 1 minute. Keep covered and set aside.
Heat oil in a small heavy based saucepan over medium heat. Add shallot and cook until soft, approximately 3 minutes.
Add the rice and cook, stirring continuously until translucent. Add the wine and continue to stir until the wine has evaporated.
Add a splash of stock, approximately ¼ cup, and stir until absorbed. Add another splash of stock, stirring until absorbed. Continue to add stock, a splash at a time, ensuring the liquid is incorporated before adding the next amount. When the rice is soft and the liquid creamy but still slightly runny, remove from the heat. Add the asparagus discs, butter, parmesan cheese, mint, lemon zest and juice and mix until well combined. Top with asparagus tips and extra parmesan cheese.
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