If you have a few leftover asparagus spears in your fridge, this will make a good easy dinner.
- 6 Asparagus Spears
- 45g Risotto Rice
- 90ml Water
- 20g Parmesan
- 1 Chicken Oxo Cube
Heat the oven to 200c. Then cut the asparagus spears in half. Boil the bottom halves for 4 minutes and then in a small blender, using a little water, create a puree. Drizzle the tips with oil and roast in the oven for 10 minutes.
Wash the rice and then add the water and chicken cube. Bring to the boil and then turn down and simmer for 10 minutes. Once its done, add in the puree and parmesan and cook on high for about a minute.
Plate up and top with the roasted asparagus tips.