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Introduction

Nothing beats a simple risotto on a summer’s evening. This asparagus version is made with fish stock for a rich flavour that needs little else - but you can toss in cooked prawns or slivers of smoked salmon for a fuller meal.

Method

  1. Preheat the oven grill.
  2. Trim the asparagus and brush with olive oil.
  3. Grill for 3-5 minutes.
  4. Leave aside to cool, then cut into bite size lengths, leaving some whole.
  5. In a deep saucepan, soften the onion in butter until translucent.
  6. Add the risotto rice and stir until it's absorbed the butter.
  7. Add the saffron threads.
  8. Ladle by ladle, add in the fish stock and the white wine until the rice has absorbed all the liquid.
  9. Season with salt and pepper to taste.
  10. Serve the risotto with shavings of Parmigiano, a squeeze of lemon and a few long, uncut asparagus stems placed on top.