Asparagus and lemon risotto

Asparagus and lemon risotto
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
535kcals
Fat
14.1g (5.7g saturated)
Protein
15.9g
Carbohydrates
75.2g (4.2g sugars)
Salt
0.6g
Calories
535kcals
Fat
14.1g (5.7g saturated)
Protein
15.9g
Carbohydrates
75.2g (4.2g sugars)
Salt
0.6g

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

Method

  1. 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.
  2. 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.
  3. When almost cooked, add the asparagus, lemon zest and juice and cheese. Season, remove from the heat. Cover for 5 minutes before serving.

delicious. tips

  1. 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.

  2. The risotto will freeze for up to 1 month. Defrost before reheating.

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