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Asparagus, pecorino and lemon risotto

Name: Asparagus, pecorino and lemon risotto
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 600g fine asparagus spears; 1.2 litres vegetable stock; 2 tbsp olive oil; 15g butter; 100g (about 4) finely chopped shallots; 225g risotto rice such as arborio; 4 tbsp dry white wine; 1 large fresh mint sprig, leaves picked; 2 tbsp double cream; Finely grated zest ½ lemon; 50g finely grated pecorino (or vegetarian alternative), plus extra for serving

By: Debbie Major

Published: 4 Jun 18
Updated: 26 May 25

The fresh and zingy flavours of lemon, mint and asparagus shine in Debbie Major’s springtime risotto recipe.

We’ve got a similar asparagus and lemon risotto for you to check out, too.

Easy
May 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

The fresh and zingy flavours of lemon, mint and asparagus shine in Debbie Major’s springtime risotto recipe.

We’ve got a similar asparagus and lemon risotto for you to check out, too.

Vegetarian

Nutrition: per serving

Calories: 482kcals
Fat: 17.9g (8.1g saturated)
Protein: 13.5g
Carbohydrates: 48.2g (4.4g sugars)
Fibre: 3.9g
Salt: 1.1g

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Asparagus, pecorino and lemon risotto

Nutrition: per serving

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