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If you like comfort food, you’ll love our Asparagus Risotto recipe. A delicious dish that brings the flavours and textures of Italy right to your lunchbox.
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INGREDIENTS
INGREDIENTS
Serves 2
- 1 onion
- 5 cl of olive oil
- 50 g Arborio rice
- 50 cl of hot chicken stock
- 5 cl of dry white wine (optional)
- 5 cl of liquid cream
- 4 cooked green asparagus
- salt and freshly ground pepper
- 50 g grated parmesan cheese (optional)
METHOD
METHOD
- Peel and chop the onion.
- Heat the oil in a frying pan and add the chopped onion. Mix well.
- As soon as it is translucent, add the rice and mix well. Cook for 2 minutes.
- Pour the hot chicken stock ladle by ladle over the rice and stir. Wait for the rice to absorb the broth before adding more.
- When the rice has absorbed all the broth, pour in the white wine (optional) and cream and stir.
- Add the Parmesan cheese and mix.
- Cut the cooked asparagus into pieces and distribute them in the risotto.
- Add salt and pepper to taste.
- Pour the risotto into your Qwetch Lunch Box and close.
TOP TIP
TOP TIP
Double the amount of risotto and freeze the excess.
Roll the leftover risotto in breadcrumbs and fry in olive oil to make rice balls.
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