Corn and Asparagus Risotto 

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A simple risotto with crunchy asparagus.

Ingredients:

1 Tbsp oil

1 onion, diced

1 clove garlic, crushed

1 cup corn kernels

1 cup Arborio rice

4 cup chicken stock, salt-reduced*

1 bunch asparagus, chopped

Directions:

Heat oil in a non-stick frying pan. Fry onion and garlic for 2 minutes. Add corn, rice and 2 cups of stock. Bring to the boil. Simmer, stirring constantly for 15 minutes.

Add in another cup of stock. Simmer until absorbed. Repeat once more. Gently stir in asparagus. Cook for a further 2 minutes. Serve immediately.

Variations:

* Please check carefully that this product contains no gluten (if gluten-free is required).

Author:

Fresh Finesse

Member Comments: (1)

By: smithjo - 2009-08-18