This delicious asparagus and lemon risotto is a budget summer recipe that works out at around £1.50 per head. It’s a great make-ahead dish as it freezes very well.
And for next time, try our version with asparagus, pea and mint.
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Ingredients
- 2 tbsp olive oil
- Knob of butter
- 1 onion, finely chopped
- 350g risotto rice
- 250ml glass white wine
- 750ml vegetable stock, hot (we like Knorr)
- Bunch of asparagus, trimmed
- Pared zest and juice of 1 lemon
- 75g Parmesan or Grana Padano, finely grated
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Method
- Heat the oil and butter in a pan over a low heat. Add the onion and gently fry for 5 minutes. Increase the heat to medium, add the rice and cook for a few minutes. Add the wine and stir until absorbed.
- Gradually add the stock, stirring and allowing each addition to absorb before adding the next. Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
- When almost cooked, add the asparagus, lemon zest and juice and cheese. Season, remove from the heat. Cover for 5 minutes before serving.
Nutrition
- 535kcals Calories
- 14.1g (5.7g saturated) Fat
- 15.9g Protein
- 75.2g (4.2g sugars) Carbs
- 0.6g Salt
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Reviews
I love this recipe because it combines all the taste of summer on a plate. It’s easy too!
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