Garden Fresh Asparagus and Broad Bean Risotto Recipe
Ingredients
- ½ pound fresh asparagus
- 2½ pints vegetable or chicken stock
- 4 stalks fresh basil, plus extra for serving
- 5 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium-sized onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup risotto rice (Arborio rice is recommended)
- 1 cup white wine
- 1 cup broad beans, frozen or fresh
- ⅓ cup grated Parmesan, plus extra for serving
- Zest of 1 lemon
Instructions
Garden Fresh Asparagus and Broad Bean Risotto Recipe serves 6 original recipe by Tasting Table.
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