Sunday, 5 May 2013

My Asparagus and Spinach Rissotto.

Fry a red onion in olive oil with some garlic. Add the rice depending on how many you are serving. Add a glass of white wine and keep stirring. Then add vegetable stock and some more white wine until the rice is cooked. Add seasoning and cut up some asparagus into small pieces. Add the asparagus and some handfuls of fresh spinach. Keep stirring. Then when the asparagus is cooked turn off the heat add a few knobs of butter juice of a lemon and some parmesan. Leave for 2 minutes and serve.

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