Lemony asparagus risotto
A creamy asparagus risotto finished off with lemon juice and zest. It’s a wonderful weekend meal that the whole whānau can enjoy by the spoonful.
Ingredients
Method
Ingredients
- 6 cups vegetable stock
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups arborio rice
- 1 bunch asparagus, roughly chopped
- Zest and juice of 1 lemon
- Extra virgin olive oil, optional
Method
- In a medium saucepan, bring the vegetable stock to a boil, then remove from the heat, cover and set aside.
- Bring a drizzle of oil to medium-high heat in a heavy based saucepan. Sauté the onion and garlic for a few minutes or until softened.
- Add rice and cook for a few minutes to toast. Slowly add the vegetable stock, one ladle at a time, stirring in between and waiting for the liquid to absorb before each addition. Repeat until you reach the last ladle of stock.
- Once you’ve reached the last ladle, add it to the pot along with the asparagus. Stir to combine and cook for 5 minutes or until the rice is al dente and the asparagus is tender.
- Stir through lemon zest and juice and season with salt and pepper to taste. Spoon into bowls, drizzle with extra virgin olive oil if desired and serve immediately.
Top tip: Top your zesty asparagus risotto with a dollop of ricotta and freshly chopped herbs. Try chives, basil or parsley for a herbaceous finish to this dish.