ASPARAGUS & SPINACH RISOTTO (2 PEOPLE)

INGREDIENTS:

• 150g Acquerello rice
• 1/2 Red Onion
• 1 Garlic Clove
• 1 Pack Baby Asparagus
• 1/2 Pack Baby Spinach
• 40g Grated Parmesan
• 500ml Vegetable Stock 
• 70ml Gunn Estate Sauvignon Blanc
• 30g Butter
• Salt, Pepper & Olive Oil to taste

PREPARATION:

1. Trim your asparagus if needed and remove the last 1-2cm from the base and discard.
2. Dice the buttom 2/3 of the trimmed asparagus and reserve the tips for later.
3. Dice 1/2 of a red onion & garlic clove. Try to keep the dice a uniform size as it will help cooking later.
4. Warm your vegetable stock up in a separate pot but don't boil it. It doesn't need to be boiling hot just bring it to the simmering point and take if off the heat.

DIRECTIONS: (IN A SEPARATE POT TO YOUR STOCK!)

1. Sweat the onlion and garlic in olive oil (try not to get any colour) until they are soft and sweet. It will take around 3-5 minutes on a very low heat depending on how small you diced it.
2. Add the diced asparagus (not the tips) and cook for an additional 3 minutes.
3. Add the rice to the pot and mix it all together so the flavours coat the rice.
4. Turn the heat up slightly and add the white wine. Reduce the liquid to vapours. You want to burn off all the alcohol. Pour yourself a glass at this point.
5. Season with salt and pepper and start to add the warmed vegetable stock a little at a time. It will take about 15-20 minutes depending on your preference.
6. A few minutes before the rice is cooked - add the tips of the asparagus to your pot and allow it cook with the rice.
7. Once rice is perfect turn off the heat and finish with parmesan cheese & cold butter to add texture.
8. Check whether it needs more salt & serve as soon as possible!