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1 tbsp olive oil
- 50g unsalted butter
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1 small onion, finely chopped
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3 garlic cloves, finely chopped
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350g arborio rice
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1 cup (250ml) dry white wine
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1L (4 cups) vegetarian stock
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3 bunches asparagus, woody ends trimmed, cut into 3cm lengths
- 30g pure unflavoured be. Health Collagen
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1/2 cup grated parmesan
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Finely grated rind of 1 lemon
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1/2 cup chopped flat-leaf parsley leaves
Method
1. Heat oil and half the butter in a large, deep frypan on medium-low heat. Cook onion and garlic for 3-5 minutes until soft.
2. Turn heat to medium-high, add rice and stir to coat.
3. Add wine and stir for 1 minute. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, until rice is cooked but still al dente.
4. Add asparagus with final ladleful of stock (risotto should take 15-20 minutes). Stir in cheese, remaining butter and 1/2 cup (125ml) boiling water.
5. Remove from heat, stir in rind and parsley. Season and serve with extra parmesan.
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