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Red apple, asparagus and leek risotto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 T olive oil
4 leeks, roughly chopped
300 g Arborio rice
3 cups Woolworths organic liquid chicken stock
75 g Parmesan grated
170 g asparagus, quartered
1 T butter
200 g chevin
2 red apples, cut into chunks
Sea salt and freshly ground black pepper, to taste

Method

Heat the olive oil in a saucepan over a medium heat, then add the leeks and cook until soft and translucent.

Add the rice and stir, coating it well in the oil and leeks, then add 1 cup chicken stock. Stir gently until most of the liquid has been absorbed. Add another cup of stock, stirring until absorbed, then add the final cup.

The rice should be cooked but still have a bit of a bite. If necessary, add a little more stock or water and continue stirring until the rice is just cooked.

Add the Parmesan and asparagus and stir. Once the asparagus is tender, stir through the butter, then spoon the risotto into individual dishes and break over the chevin.

Add the apple and season to taste.

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Red apple, asparagus and leek risotto

Ingredients

Method