Average: 3.1 (15 votes)


3 cups vegetable stock
1 tbsp olive oil
½ onion, finely sliced
1 cup arborio rice
1 clove garlic, finely chopped
1 cup peas
1 bunch asparagus, chopped
20g butter
¼ cup Parmesan cheese, finely grated
2 tbsp basil leaves
salt and pepper, to season

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat stock in a saucepan. In a non-stick frying pan over medium heat, add oil and onion and cook until soft. Add rice and garlic and cook, stirring for 1 to 2 minutes or until rice looks translucent. Start adding the hot stock, half a cup at a time, and stir constantly until all of the liquid has been absorbed. Continue until rice is almost cooked through. Add peas and asparagus and cook for a further 2 minutes; season with salt and pepper. Remove pan from heat and stir in butter and Parmesan. Spoon risotto onto 2 plates or shallow bowls and sprinkle with basil leaves. Serves 2.