Asparagus and Muntrie Risotto



  • 2 tablespoons of olive oil
  • 1 large onion, finely chopped
  • 2 cups of Arborio rice
  • 500ml chicken stock
  • Approx 2½ cups water extra (boiling)
  • 1 cup white wine
  • 400gm of chopped fresh asparagus, cooked but with a slight crunch
  • Good handful of chopped parsley
  • Zest of 1 lemon
  • ½ cup grated tasty cheese
  • ½ cup of sour cream.
  • Salt
  • Good grind of Australian pepperberries
  • ⅔ cup muntries
  • ¼ cup salted roasted pepitos
  • ¼ cup of roughly chopped coriander (optional)


  1. Cook onion in the oil until soft, but don’t brown, add the rice and stir until covered in oil and slightly toasted.
  2. Heat in separate saucepan wine and chicken stock.
  3. Add heated stock about ½ cup at a time allowing it to absorb into the rice, then continue until all stock/wine is absorbed.
  4. Add asparagus, salt and ground pepperberries
  5. Add cheese and cream and stir in.
  6. Add boiling water a little at a time until rice is cooked….here you can add a lot of water to make your risotto “soupey” or a little until rice is cooked and risotto is creamy.
  7. When you have your risotto the way you like it, stir thru muntries put in serving dish, sprinkle on top pepitos and coriander.