Lemon and Asparagus Risotto
A seasonal and delicious recipe for risotto that will impress your friends AND your bank manager
Servings: 2
Calories: 802kcal
Equipment
- 1 Heavy based saucepan
- 1 Long handled wooden spoon
Ingredients
- 200 grams Arborio or other risotto rice
- 100 millilitres Dry vermouth or white wine
- 600 millilitres Homemade chicken stock
- 50 grams Unsalted butter
- 1 bundle Thin stemmed asparagus about 10 spears, trimmed and chopped into 1cm pieces
- 50 grams Parmesan grated
- 1 medium Lemon unwaxed if possible - zested and 1/2 the lemon juiced
- Salt and pepper
Instructions
- Heat the stock in a pan or in the microwave till it is simmering
- Melt the butter in the pan and when it starts to foam but doesn't have any colour, add the rice and stir well to coat all over.
- Cook for 1-2 minutes until the rice starts to look translucent
- Add the vermouth or wine and continue stirring and cooking till the liquid is nearly completely absorbed
- Now, gradually add the stock, a ladle at a time, just covering the rice with liquid.
- Keep stirring and keep adding hot stock until the rice is nearly cooked (it should have a slight nuttiness when you bite into it). The time this takes will depend on the rice you use but should be around 15 minutes
- Add in the asparagus, lemon zest and juice, stir and season the risotto. Continue to cook very gently till the asparagus is cooked through (1-2 minutes)
- Now stir through the parmesan, beat the mixture well and let it sit for a minute or two before serving
Nutrition
Calories: 802kcal | Carbohydrates: 97g | Protein: 24g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 843mg | Potassium: 536mg | Fiber: 4g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 29mg | Calcium: 333mg | Iron: 6mg