Asparagus, Spinach & Mozzarella Risotto

Asparagus, Spinach & Mozzarella Risotto

Asparagus, Spinach & Mozzarella Risotto

January 1, 2011
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Ingredients
  • 6 aspargus spears
  • 3 handfuls spinach
  • 1 onion
  • knob margarine
  • 150g risotto rice
  • 0.5 litres stock
  • 50ml white wine (Sainsbury’s label all their vegan wines)
  • vegan mozzarella (optional)
Directions
  • Step 1 Place the spears in a pan with just enough water to cover. Cook for 3-4 mins till tender, remove the asparagus, slice and save the water they were cooked in.
  • Step 2 Heat your pan and add the margarine and fry the onions. Add the rice and stir so the grains soak up the melted margarine.
  • Step 3 Pour in the wine, then gradually add in the stock a little at a time. If you find the rice is still not soft enough after all the stock is gone, use the asparagus water.
  • Step 4 Add the spinach and asparagus.
  • Step 5 Finally take two handfuls of the mozzarella per person which you stir through till it’s melted.


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