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Method
1.Prepare all the vegetables, if garlic isn't crushed, do so, and if Asparagus is not chopped, chop.
2.Fry the onion and garlic, until soft.
3.Add the asparagus, and fry for a further 2 minutes.
4.Stir in the rice.
5.Add the vegetable stock to the water, and add a little at a time.
6.When all the stock is used, check the rice is "al dente" soft, but with a bit of bite.
7.Stir the parmesan in.
8.When done, enjoy your meal!
Ingredients
- 250g Arborio or Other Risotto Rice
- 15ml olive oil
- 2 garlic cloves. crushed
- 1 Vegetable Stock Cube
- 1 Red Onion
- 5 slices Ham
- 6 sticks Asparagus, chopped
- 1.25 litres Boiled Water
- 15g parmesan cheese. grated
By chimi
Views 1037 Added Tue Jun 1 2010
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