Lemon & Asparagus Spring Risotto

27 Mar

Written By Keith Laws

Lemon & Asparagus Spring Risotto | Lynsey's Kitchen

Lynsey's Kitchen

Lemon & Asparagus Spring Risotto

A zesty, refreshing dish for the new season. Serving 2 people.

Prep 10m

Cook 20m

Serves 2

Type Main

Ingredients

150g Arborio Rice 1 bunch fresh British Asparagus 100g Frozen Garden Peas 1 Small White Onion (diced) 1 Garlic Clove (minced) 700ml Vegetable Stock 1 Organic Lemon (Juice & Zest) 2 tbsp Extra Virgin Olive Oil 25g Parmesan Cheese Fresh Mint Leaves

How to make

The Base

Heat the Extra Virgin Olive Oil in a large pan. Sauté the onion for 5 mins, then add garlic and rice, stirring until the grains are coated and translucent.

The Stock

Add the stock one ladle at a time, stirring frequently until absorbed before adding more.

Spring Green

10 mins in, stir in the asparagus and peas to keep them vibrant and fresh.

The Finish

Stir in lemon juice, zest, and Parmesan. Top with mint and serve immediately.

Lynsey's Top Tips

Warm your stock in a separate pan first; adding cold stock slows the cooking process.
For a vegan version, swap the Parmesan for nutritional yeast or a dairy-free alternative.
Don't overcook the asparagus; it should still have a slight "snap" to it.
Stirring is key! It releases the starch from the rice to make the dish creamy.
Use a Microplane zester for the finest lemon zest without the bitter pith.