Red apple, asparagus and leek risotto
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- Abigail Donnelly
- 4
- Easy
- Health conscious
- 10 minutes
- 20 minutes
- Thelema Sauvignon Blanc 2014
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
Cooking Instructions
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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