Asparagus risotto
This creamy risotto costs just over a fiver to make but it will give you lots of leftover ingredients to use another time and for other meals so you’re saving money on those at a later date! If you don’t like asparagus, you could swap it out for some bacon and leek or roasted sweet potato chunks instead.
Serves 2.
Ingredients:
1 bunch of asparagus (about 200g) 99p
800ml of vegetable stock 9p (52p for 12)
1 Tbsp olive oil
25g of butter
1 small onion, finely chopped 28p
175g of risotto rice £2.99 for 500g
If you have any going spare then 100ml white wine (or more!), but you can choose to leave this out!
25g of parmesan with a bit extra to serve on top £1.59 for 170g
Method:
Snip the tips of the asparagus off and put them into the jug of stock. Chop the rest of the stalks up and lightly fry them with the onion, olive oil and butter in a frying pan.
In a different saucepan, put in the risotto rice with about 1 ladle of stock.
Stir as often as you can to avoid the rice burning and when the liquid is absorbed, add another ladle and repeat the process.
Add the cooked asparagus and onion to the risotto rice-stock mixture and keep gradually adding all the stock (including the tips) until it is fully absorbed.
Add the wine and stir until it absorbs.
Take the pan off the heat and add the parmesan, stirring until it is melted in.
Season if you wish and enjoy!