Asparagus Lemon Risotto

⏱ 45 min · 🍽 4 Servings · 🧂 10 Ingredients

Ingredients

  • 320 g risotto rice
  • 500 g green asparagus
  • 1 piece shallot
  • 150 ml white wine
  • 1 l vegetable stock
  • 60 g parmesan
  • 1 piece lemon
  • 100 g peas
  • 30 g butter
  • 20 ml olive oil

Instructions

  1. Peel the lower third of the asparagus and cut into pieces, keeping the tips separate. Finely dice the shallot and zest and juice the lemon.
  2. Soften the shallot in the olive oil until translucent. Add the rice, toast briefly and deglaze with the white wine until it has evaporated.
  3. Add the hot stock a ladle at a time, stirring as it absorbs. After 10 minutes add the asparagus and peas and continue until the rice is creamy.
  4. Stir in the butter, parmesan, lemon zest and a little lemon juice. Season with salt and pepper and serve at once.
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Asparagus Lemon Risotto
📖 Culinse
italianvegetarianspringrisotto

Asparagus Lemon Risotto

A springtime risotto with green asparagus, sweet peas and fresh lemon. Light, creamy and lifted by a lemony brightness that echoes the asparagus..

⏱

Cook time

45 min

🍽

Servings

4

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

512 kcal

Calories

15 g

Protein

16 g

Fat

77 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.65 · ~€1.90/serving
  • 🛒

Instructions

  1. 1

    Peel the lower third of the asparagus and cut into pieces, keeping the tips separate. Finely dice the shallot and zest and juice the lemon.

  2. 2

    Soften the shallot in the olive oil until translucent. Add the rice, toast briefly and deglaze with the white wine until it has evaporated.

  3. 3

    Add the hot stock a ladle at a time, stirring as it absorbs. After 10 minutes add the asparagus and peas and continue until the rice is creamy.

  4. 4

    Stir in the butter, parmesan, lemon zest and a little lemon juice. Season with salt and pepper and serve at once.

Asparagus Lemon Risotto Recipe | Culinse