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Risotto with Asparagus and Courgettes

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500g Arborio Rice
400g Asparagus
2 Chicken/Vegetable Stock Cubes
200g Sliced Onions
2 oz unsalted Butter
3 teaspoons Olive Oil
200g Sliced Courgettes
Grated Parmesan shavings
1 tablespoon Parsley, finely chopped
50g Pistachio Nuts, roasted and chopped
Pepper, freshly ground
 
N.B. Items in bold are available at Miracle Foods outlets.
 
Parboil asparagus for 1 minute. Drain and reserve cooking liquid. Chop asparagus in ½ inch pieces.
 
Add cubes to water and bring to a steady simmer.
 
Fry courgettes and keep warm.
 
In a heavy pan or wok, over medium heat, saute onions in 1 ½ oz butter and oil till transluscent. Add asparagus and fried courgettes and saute for 2 minutes.
 
Add rice and stir till it is thoroughly coated. Saute lighlty for a few minutes then add ¼ pint of the simmering stock.
 
Proceed with the cooking, adding more stock as it is needed and stirring from time to time. When stock finishes continue with warm water till rice is cooked.
 
When rice is tender but still ‘al dente’, season with salt and pepper to taste.
 
Turn off heat, mix in remaining butter. Add cheese and parsley and mix.
 
Spoon rice onto hot serving dish and serve with extra grated parmesan cheese.
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