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Asparagus Risotto
A creamy spring risotto studded with tender asparagus, finished with lemon, parmesan and fresh mint for an elegant, seasonal dish.
Ingredients
Instructions
Blanch asparagus tips 2 minutes, set aside. Blend stalks with some stock to a puree.
Soften onion in butter, add garlic.
Add rice and toast 2 minutes, add wine.
Add stock ladle by ladle, stirring constantly, 18 minutes.
Stir in asparagus puree for a vibrant green colour.
Remove from heat, stir in parmesan and remaining butter.
Add lemon juice and zest.
Serve topped with blanched asparagus tips and fresh mint.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
