Asparagus and Lemon Risotto
by Jay Wadams
Creamy, rich risotto with fresh in-season asparagus and bright zingy lemon. The perfect meal for two.
Ingredients
- 1 litre vegetable or chicken stock from stock cubes or powder is fine
- 1 bunch asparagus approx. 12 spears , trimmed and cut into 3
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 onion diced
- 2 cloves garlic finely diced
- 250 g arborio or carnaroli rice
- 125 ml dry white wine
- zest of 1 lemon
- 50 g Parmesan cheese grated
- juice of ½ a lemon
- freshly ground black pepper
to serve:
- extra Parmesan
- finely sliced lemon zest optional
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- COOK THE ASPARAGUS: Bring the stock to the boil, cook the asparagus in the stock with the lid on for 3 minutes, then remove with a slotted spoon and refresh under cold, running water and set aside. Keep the stock warm.
- SAUTÉ THE ONION: In a wide, heavy-based saucepan heat the olive oil and one tablespoon of the butter until the butter has melted. Cook the onion gently for 4-5 minutes until softened but not browned. Add the garlic to the pan and cook for another minute, stirring all the time.
- ADD THE RICE: Add the rice to the pan and stir well to coat with the oil and butter, then pour the wine into the pan, stirring to de-glaze the pan. Allow to bubble until mostly evaporated.
- COOK THE RISOTTO: Add the stock to the pan, one ladleful at a time, stirring occasionally and allowing the stock to be nearly completely absorbed before you add the next ladleful. I set a timer for 20 minutes but it may take a little longer or less depending on your specific rice. Do stay with the pan and don’t allow the rice to catch on the bottom.
- TEST AND SEASON: When the last ladleful of stock has nearly evaporated, test the rice to make sure it is done to your liking. Remove from the heat, sprinkle over the Parmesan, the remaining tablespoon of butter and the asparagus, squeeze over the lemon juice then cover tightly and allow to rest for 5 minutes.
- STIR AND SERVE: Stir well before serving in warmed bowls. Season with freshly ground black pepper and serve with extra parmesan on the side. Top with a few strands of very finely sliced lemon zest if you like.
Notes
Imperial measurements are approximate. For best results weigh your ingredients using an electric scale like the one below.
Nutrition
Serving: 1bowl | Calories: 858kcal | Carbohydrates: 123g | Protein: 23g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 2490mg | Potassium: 713mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3310IU | Vitamin C: 18mg | Calcium: 381mg | Iron: 11mg