This recipe first appeared in Food magazine.
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Ingredients
Method
1.Trim the asparagus and cut the spears into bite-sized pieces, leaving about 8 whole to garnish the risotto.
2.Heat the stock in a saucepan and simmer the asparagus pieces and spears for 1-2 minutes, or until they are just al dente. Remove the asparagus from the stock with a slotted spoon and set aside.
3.Heat the olive oil in a heavy-based saucepan and sauté the onion and risotto rice until the onion is soft and the grains are coated.
4.Gradually add the warm stock, stirring constantly, and allowing the stock to be absorbed between additions.
5.When the rice is al dente, add the butter, feta and asparagus pieces. Toss to combine, warm through and season to taste. Garnish with the Italian parsley and asparagus spears and serve immediately.
Note
- Serves 4 as an entrée.
