dinner
Asparagus & Lemon Risotto
Spring asparagus risotto is one of the most genuinely seasonal Italian dishes; the lemon lifts the whole bowl and makes it feel bright and fresh.
10 min prep · 25 min cook · 35 min in total · serves 2
What you need
- 200g Arborio rice
- 1 bunch asparagus, tips reserved, stems chopped
- 900ml hot vegetable stock
- 1 onion, diced; 2 garlic cloves
- 100ml dry white wine
- 40g Parmesan; 2 tbsp butter
- Lemon zest, fresh mint or basil
What to do
- 1Soften onion and garlic; toast rice 1 min; add wine.
- 2Add stock ladle by ladle over 18 min, stirring.
- 3Add asparagus stems after 12 min; tips at 15 min.
- 4Stir in butter and Parmesan; finish with lemon zest.
