Risotto Recipe (Asparagus, Mint & Lemon Dressing)

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Jamie Oliver


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2 tablespoons olive oil

for the risotto

2 bunches of asparagus woody ends removed and discarded

sea salt and freshly ground black pepper

extra virgin olive oil

1/2 handfuls of freshly grated Parmesan cheese plus a block for grating

100 g 3 oz butter

250 ml 9fl oz vermouth or dry white wine

4/5 sticks of celery trimmed and finely chopped

1 large onion peeled and finely chopped

a bunch of fresh mint leaves picked and finely chopped

1 litre 1 pints vegetable or chicken stock

700 ml 1 pints hot vegetable or chicken stock

zest and juice of 2 lemons

1 tablespoon butter

600 g 1lb 6oz risotto rice

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