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Title: Asparagus Risotto
500g Asparagus
1/2 litre Chicken stock
1 onion finely chopped
1 cup aborio rice
50g grated parmesan cheese
500g chicken
wash asparagus and remove woody ends. Separate tips from stems
cook stems in boiling water for 8 minutes or until very tender. Drain and put into the blender with the chicken stock. Blend for 1 minute.
put asparagus/stock into a saucepan and bring to boil, them maintain at a simmer.
cook asparagus tips in boiling water for 1 minute, drain then refresh in cold water
saute onion in a large saucepan
Cook chicken in frypan
add rice and reduce heat to low, season and stir briefly to coat the rice
stir in a ladle full of the simmering stock and cook over a moderate heat stirring continuously etc etc etc until all stock has been absorbed and the rice is done.
add parmesan and the asparagus tips then serve
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