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Samp-and-bean risotto with anchovies and asparagus

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10–15 minutes

Ingredients

1 onion, finely chopped
2 garlic cloves, chopped
2 T butter
2 x 410 g Woolworths samp-and-bean mix cans, drained and rinsed
½ cup cream
Sea salt and freshly ground black pepper, to taste
100 g asparagus, chopped, plus extra ribbons to garnish
4 anchovies, chopped
75 g Gorgonzola

Method

1. Soften the onion and garlic in the butter over a low heat for 5 minutes, or until translucent.

2. Add the samp and beans and cream and season to taste, stirring until the cream is absorbed.

3. Fold in the asparagus and anchovies and cook for 2 minutes. Remove from the heat, add the Gorgonzola and garnish with asparagus ribbons.

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