This recipe is a zesty, fresh and healthier version of an Asparagus and Lemon Risotto as it is made without butter or white wine so it’s great for serving to all the family and if you have any picky eaters who aren’t too keen on asparagus simply swap it out for something they will chomp down on! A north Italian dish, risotto is a delicious creamy meal that can be served as a substantial main course or in smaller portions as a light starter, as is traditional in Italy.
Just don’t forget that risotto needs to be stirred regularly so you’ll need to put some time aside to keep an eye on this dish as you’re making it to allow the release of starch in the rice which is what ultimately gives risotto it’s lovely creamy texture.
One of the things we love the most about this recipe is just how easy it is to put a dish together that not only tastes amazing, but is a healthy choice for all the family to enjoy. Plus, all you need to make this easy Asparagus and Lemon Risotto recipe at home is a frying pan, a jug for the stock and a juicer and zester for the lemon and you’re good to go!
- 1 medium onion (finely chopped)
- 400 g asparagus
- 20 g fresh parsley (finely chopped)
- 50 g grated parmesan
- 1 small lemon
- 15 ml olive oil
- 1 litre boiling water
- 1 reduced salt vegetable stock cube
- 250 g risotto rice
- First snap the tough ends off the asparagus, then cut off the tips and keep to one side. Finely chop the stalks into 2cm pieces throwing away any tough parts.
- Zest the lemon, cut in two and squeeze the juice into a bowl.
- Heat the olive oil in a saucepan on a low heat and add the onions and half the parsley. Cook until the onions are soft for about 5 minutes.
- Measure 1 litre of boiling water into a jug, crumble in the stock cube and stir until dissolved.
- Add the rice to the onion mix in the saucepan and stir to coat each grain. Cook on a medium heat for 3-4 minutes.
- Pour about 150ml of the vegetable stock into the pan and stir through until it has been absorbed. Stir in the chopped asparagus stalks and add 150ml more stock, stirring until it's all absorbed. Keep adding the stock, 150ml at a time.
- When half the stock has been added, stir in the asparagus tips and continue to cook and gradually add the stock, stirring gently for about 10 minutes more.
- Keep testing the rice towards the end of the cooking time to see how soft it is. When the rice is creamy and tender (but not mushy), the risotto is ready. You may find that some of the stock is left or you might need extra water - rice varies in the amount of liquid is absorbs.
- Remove from the heat. Stir in the lemon juice and sprinkle the Parmesan, remaining parsley and lemon zest over the top before serving.
Leave a Reply