Asparagus Risotto

What you will need:

2 shallots

Fresh dill

50 ml white wine

2 garlic cloves

100g Arborio rice (if you use brown risotto rice you will need to double the bake time)

400ml chicken stock

8 stalks of asparagus

Hard cheese (I used Cornish Kern)

Asparagus Risotto with Cornish Kern

Asparagus Risotto with Cornish Kern

Brrrr it’s gone all cold again! So the first asparagus dish of the year had to be a warming risotto with loads of dill and a nutty Cornish Kern (a hard cheese).

Asparagus is a member of the lily family. It comes in various colors: green, white, and purple. The name comes from the Greek word “asparagos,” which means “to spring up’ as it is one of the first green vegetables to arrive after winter ends.

It’s is a low-calorie vegetable that is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. It is also high in antioxidants and fiber.

How to make it (for two):
1. Chop the shallot, add top dill and a mashed garlic clove and sauté until soft.

2. Add the aborio rice and a splash of white wine and let reduce.

3. Add the chicken stock and the chopped asparagus

4. Bake in the oven for half an hour or until the stock has been absorbed

5. Stir in a tablespoon of Cornish kern to serve