Summary: I do adore a risotto for a quick and easy meal and this one even feels a little virtuous with all these lovely greens. You can reduce the butter and cheese if you wish (for me that’s the best part) and you can use white wine instead of verjuice if you already have a bottle open.
Ingredients
- 80g butter
- 1 onion, chopped
- 1 cup arborio rice
- 1 cup verjuice
- 2-4 cups hot vegetable or chicken stock
- 1 bunch asparagus, chopped into 1cm lengths
- 200g baby spinach
- 100g freshly grated Parmesan
Instructions
- Add 50g of butter a large, high sided frypan. Once the butter is melted add the onion and cook for 3 mins till softened.
- Add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
- Add the verjuice and stir continuously, until almost totally absorbed. Continue adding stock, 1/2 cup at a time until rice is well cooked but has a little ‘bite’ in the middle.
- Add the asparagus and spinach and cook for another 3mins. Turn of the heat and add the additional butter and Parmesan to taste.
- Stir through and let it sit covered for 5 mins before serving. Serve with remaining Parmesan on top.
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