Asparagus and lemon risotto
- June 2009
- Serves 4
- Hands on time 5 mins, 30 mins cooking time, plus standing
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.
- 14.1g (5.7g saturated)
- 75.2g (4.2g sugars)
Shape any leftover risotto into small balls with a piece of mozzarella inside, coat in egg and breadcrumbs and shallow-fry for a delicious snack.
The risotto will freeze for up to 1 month. Defrost before reheating.
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