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Lemon Asparagus Risotto Photo

Lemon Asparagus Risotto Recipe

Nora Rušev
Lemon Asparagus Risotto is an inspired spring dinner you can whip up in one pot in less than an hour - perfect for entertaining, or as a special meal for the family. Try it this weekend - you won’t regret it!
3 from 6 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine Italian
Servings 4
Calories 234 kcal

Ingredients
  

  • 1/2 cup Mint Leaves roughly chopped
  • 1/2 cup Fresh Flat-Leaf Parsley roughly chopped
  • 1 teaspoon Coarse Sea Salt
  • 1 tablespoon Olive Oil
  • 1 tablespoon Olive Oil
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 1/2 cup Dry White Wine
  • 6 cups Chicken Stock hot
  • 1 bunch Asparagus trimmed and cut into 2-inch pieces
  • 1 cup Sugar Snap Peas trimmed
  • 1 cup Frozen Peas thawed
  • 1 teaspoon Grated Lemon Zest
  • 1/2 cup Finely Grated Parmesan Cheese
  • 1 tablespoon Butter
  • salt and freshly ground black pepper to taste
  • Crème Fraîche to serve

Instructions
 

  • Place the mint, parsley, sea salt and olive oil in a mini food processor and pulse until just combined. Set aside.
  • Sauté onion and rice: Heat the olive oil in a large pot over medium heat.
  • Add the onion and garlic and cook until softened, about 2 minutes. Add the rice and cook until translucent, about 1 minute.
  • Deglaze: Pour the wine over the rice, stirring constantly. Cook about 30 seconds or until evaporated.
  • Cook the rice: Add 1/2 cup of chicken stock, stirring, and simmer until it's almost completely absorbed by the rice. Continue adding 1/2 cup stock like this until the rice is creamy and al dente, about 20 minutes total (you may have stock leftover).
  • Add the asparagus and snap peas after about 10 minutes of cooking.
  • Season: Once the rice is done, take the pot off the heat. Add the peas, lemon zest, lemon juice and stir well.
  • Add the parmesan and butter on top of the rice and gently push down (no stirring yet). Cover the pot with a lid and leave it to stand for 3 minutes. Remove the lid and stir well.
  • Eat: Serve with the herb and olive oil sauce, crème fraîche, salt and pepper and extra parmesan.

Nutrition

Calories: 234kcalCarbohydrates: 8gProtein: 6gFat: 13gSaturated Fat: 3gSodium: 1900mgFiber: 2gSugar: 2g
Keyword Asparagus, Dinners, Easy Dinners, Farm to Table, Italian, Lemons, Parmesan Cheese, Rice, Simmered, Spring
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