You will need:
- 30g butter
- 1 clove garlic, crushed
- 1 onion, chopped
- 3½ cups Arborio rice*
- ½ cup white wine
- 6 cups chicken stock
- 1 cup fresh basil leaves, roughly chopped
- 1 cup grated parmesan cheese
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 8 Whole asparagus spears
- Salt and freshly ground black pepper, to taste
Let's make it:
Step 1:
Press MENU and select SAUTE. Press START. Add Butter and preheat for 2 minutes.
Step 2:
Add garlic and onion. Cook for 4-5 minutes or until tender.
Step 3:
Add rice and stir to coat all grains. Pour in wine and allow to reduce by half.
Step 4:
Add stock and asparagus. Press STOP. Secure the lid.
Step 5:
Press MENU and select RICE. Press TIME and set to 11 minutes. Make sure the steam vent is set to the seal position. Press START.
Step 6:
Once cooking has completed and the pressure is released, stir through basil, parmesan and lemon. Season to taste with salt and pepper. Serve immediately.
Cook's Tip:
You can add Smoked Salmon or Grilled Chicken to this risotto once cooked.
