Mains · Spring
Asparagus and Lemon Risotto
A fresh plant-based dish with seasonal spring ingredients.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Wash the asparagus, snap off woody ends and cut stalks into 2 cm pieces; reserve the tips. Keep vegetable stock hot in a separate saucepan.
- Gently sauté the chopped onion in olive oil for 4 minutes. Add arborio rice and toast for 1 minute until translucent.
- Add hot stock gradually while stirring. After 12 minutes add the chopped stalks, and 4 minutes later the tips; cook for 18–22 minutes total until the rice is creamy and asparagus tender-crisp.
- Take off the heat; stir in finely grated lemon zest and a little juice to taste. Loosen with a splash of stock if needed and serve immediately.
- Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Keep the stock hot in a separate pan while cooking: cold stock slows the rice down and makes timing less predictable.
- Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety.
- Good risotto spreads softly on the plate. If it becomes stiff, stir in a splash of hot stock just before serving.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.