Asparagus risotto with mascarpone recipe

Learn how to make asparagus risotto dish in 29 minutes

Recipe
Melt half of the butter with the oil in a heavy-based saucepan. Add the shallot and asparagus and sauté for five minutes.
Melt half of the butter with the oil in a heavy-based saucepan. Add the shallot and asparagus and sauté for five minutes.
Add the rice and stir well.
Add the rice and stir well.
Add enough stock to cover the rice and stir again. Simmer gently, stirring frequently. When almost all the liquid is absorbed, add more stock. Continue adding the stock and stirring until it is absorbed.
Add enough stock to cover the rice and stir again. Simmer gently, stirring frequently. When almost all the liquid is absorbed, add more stock. Continue adding the stock and stirring until it is absorbed.
Add salt and pepper to taste.
Add salt and pepper to taste.
1/5

Noura Loulouchi at BAS Pasta
‘I learned this recipe from the Italian chef when I worked at the Grand Hyatt Dubai. When it’s properly cooked, risotto is an amazing dish. It contains simple ingredients, but has a wonderful taste. You can almost add anything to a risotto, from wild mushrooms to lobster – just use your imagination.’

Ingredients
2 tbsp olive oil
40g butter
1 small shallot, finely chopped
40g asparagus
90g arborio rice (available at
most good supermarkets)
250ml chicken stock
30g grated parmesan
40g mascarpone

Method
1 Melt half of the butter with the oil in a heavy-based saucepan. Add the shallot and asparagus and sauté for five minutes.

2 Add the rice and stir well.

3 Add enough stock to cover the rice and stir again. Simmer gently, stirring frequently. When almost all the liquid is absorbed, add more stock. Continue adding the stock and stirring until it is absorbed.

4 Add salt and pepper to taste.

5 When the risotto is ready, finish it with the rest of the butter, mascarpone and parmesan.

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