Asparagus Risotto

Name: Asparagus Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 400g arborio rice; 500g asparagus, tips reserved and stalks chopped; 1 large onion, finely diced; 3 cloves garlic, minced; 200ml dry white wine; 1.2L hot vegetable stock; 100g parmesan, grated; 60g butter; 1 lemon, juiced and zested; 1 handful fresh mint

A creamy spring risotto studded with tender asparagus, finished with lemon, parmesan and fresh mint for an elegant, seasonal dish.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Cuisine

Vegetarian

vegetariangluten-free

Ingredients

400garborio rice

500gasparagus, tips reserved and stalks chopped

1large onion, finely diced

3 clovesgarlic, minced

200mldry white wine

1.2Lhot vegetable stock

100gparmesan, grated

60gbutter

1lemon, juiced and zested

1 handfulfresh mint

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.

Calories

445

Protein

17.1g

Fat

20.3g

Carbs

42.4g

Fiber

4.3g

Sodium

1533mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.