Submitted by Greta Wathen
Asparagus, Mint & Lemon Risotto
Serving: 8
Ingredients
- 2 bunchs asparagus,
- 1 large onion, finely chopped,
- 4 sticks celery, finely chopped,
- 1.7 litres chicken or vege stock,
- 250 mls dry white wine,
- 2 tablespoons olive oil,
- 600 grams arborio rice,
- 50 gram butter,
- 1 bunch fresh mint, finely chopped,
- 2 Lemons, zest & juice.
- 1 small handful Parmesan cheese,
- Sea salt & pepper.
Instructions
- Fry off your onions & celery in 2 tablespoons of olive oil & butter until soft about 15 minutes, add rice.
- Transfer into the slow cooker with all ingredients, except for cheese, mint and lemons, salt & pepper.
- Cook on high for 2 hours, stirring occasionally.
- When cooked, with still a little bit of juices left, add finely chopped mint, lemons and cheese.
- Season to suit with salt and pepper. Enjoy.
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