Asparagus: it tastes so divinely good, but with its short seasonal window in May and June we suggest you use it in everything you can for a month! This is a wonderful fresh vegetarian risotto recipe proving once again that the foodie marriage between Scottish ingredients and Italian cooking is one that has stood the test of time.
Risottos are so versatile, and are equally impressive as a dinner party starter or a mid-week family meal. A well done risotto not only looks fantastic – dress it up with fresh herbs and parmesan – but it is an ideal choice for vegetarians.
Naturally gluten free, this great recipe can served up to just about anyone! For dairy-free, vegan or plant based diet simply remove the parmesan and butter.
Health Benefits of Asparagus
We all know that eating asparagus makes your pee smell but it comes with far more wonderful qualities than that! Packed full of goodness, it is bursting with vitamins A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fibre. Superfood status surely awaits it!
Preparation Time: 10 minutes
Cooking Time: 30 minutes
2 tbsp olive oil
1 onion, chopped
300g risotto rice
150ml white wine
1 litre hot vegetable stock
100g butter diced
2 tbsps fresh lemon juice
1 tsp grated lemon zest
50g parmesan cheese
salt and pepper to taste
In a large pan heat the oil, add the onion and cook for a couple of minutes until soft. Stir in the rice and coat well turning up the heat, then pour in the wine. It will sizzle as it hits the pan. Cook the wine for a few minutes until the alcohol evaporates.
Add a ladleful of the stock to the rice and bring to a simmer. Stir regularly until all of the stock has been absorbed. When you are adding the last ladleful of stock, add in the chopped asparagus.
Once the last of the stock has been absorbed, take the pan off the heat and add in the lemon juice and zest, butter and the cheese. Mix together. Season with salt and pepper and serve.