Lemon asparagus risotto

First cook the asparagus, then risotto and at the end combine all together with lemon zest!

400 g asparagus
splash of olive oil
4 cloves garlic minced
salt and pepper

4 cups homemade vegetable stock
splash of olive oil
1 onion (minced)
1 cup arborio rice
1/2 cup white wine
zest of one lemon
1/3 cup or more grated Parmesan cheese

Cut off the asparagus tops and reserve them. Chop the stems into bit size pieces. Heat the oil over medium heat and add the stem pieces and cook five minutes. Add the garlic and the asparagus tips. Pour over 1/4 cup water, season with salt and pepper, and cook until tender, 5 to 15 minutes, depending on the asparagus. Set aside.

Heat the oil in the pan and sauté onion until gold and soft. Add the rice and cook for few minutes, until translucent, stirring occasionally. Add in the wine and reduce until almost dry. Add a ladle of stock and cook, stirring, until it disappears. Continue, a ladle at a time, until the rice is tender and creamy, about half an hour.

Remove from the heat and stir through the asparagus, lemon zest, and half the cheese. Taste and adjust the seasoning. Spoon into bowls and scatter over the remaining cheese to serve.

Fantastic recipe by Laura Calder.

One thought on “Lemon asparagus risotto

  1. Pingback: Very Easy Asparagus With Lemon and Parmesan | lasesana

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