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Asparagus, Parmesan, Lemon and Mint Risotto

A perfect start to bring in this seasons asparagus. Light warming and utterly delightful.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 people

Ingredients

  • 600 g Asparagus spears
  • 1.2 litres Chicken Stock Vegetable stock can be used for vegetarians.
  • 2 tbsp. olive oil
  • 15 g Butter
  • 4 shallots finely chopped
  • 225 g Arborio Rice
  • 50 ml White Wine
  • 1 leaves large mint sprig picked
  • 2 tbsp. Double cream
  • ½ lemon finely grated zest
  • 50 g Parmesan (or vegetarian alternative) finely grated plus extra for serving

Instructions

  • Snap of the woody ends of the asparagus, cut them in half lengthways. Place the cut stems in to the stock, bring to the boil and simmer for 15 minutes. Strain the stock into a clean pan and discard the asparagus. Keep the stock hot over a low heat.
  • With the asparagus spears trim to about 3 cm. With the remaining ends roughly chop and cook in lightly salted water for about 6-8 minutes until very tender. Using a slotted spoon, drain well and then puree in a blender until smooth. Put the asparagus spears in the water and cook for roughly a minute until aldente. Remove from the pan and refresh under cold water and then pat dry once chilled. Place to the side until required later.
  • Heat the oil and butter in a medium sized pan and cook the shallots for about 4 minutes until cooked and translucent. Add the rice and stir until coated. Add the white wine and simmer until absorbed followed by a ladle of stock. Cook this until absorbed and repeat with the stock. Stir gently throughout to avoid sticking and the rice is creamy and tender. This should take about 20-25 minutes.
  • Just before the risotto is cooked add the chopped mint and stir in the asparagus puree along with the cream, lemon zest and Parmesan. Add the asparagus spears to warm and then serve in warmed bowls and shave on some more Parmesan to serve.

Notes

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