This fresh, zesty asparagus risotto with lemon, herbs and parmesan is the kind of spring dish you’ll want on repeat. It works with both thick and thin asparagus - just give thicker stalks an extra minute or two to cook through perfectly.
Serves 6 | Prep 10 mins | Cook 50 mins
Ingredients:
1,440ml chicken or vegetable stock
3 tablespoons extra virgin olive oil
1 small onion, diced
450G asparagus, cut on the bias into 1-inch pieces
4 large garlic cloves, minced
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
1 lemon, zested and juiced
300G Arborio or Carnaroli rice
50G grated parmesan cheese
Handful of freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried)
Method:
Pour the stock into a small saucepan and place over a gentle heat. Allow it to warm through while you prep everything else – it should be hot but not boiling, just hovering below a simmer.
Heat a large frying pan over medium-high and add 2 tablespoons of olive oil. Once hot, add the onion, asparagus, garlic, pepper and 1 teaspoon of salt. Cook for around 3 minutes, stirring now and then. Add the lemon juice and continue cooking for a further 2–3 minutes until the asparagus turns a vibrant green. Tip everything onto a plate and set aside.
Return the pan to the heat and add another tablespoon of olive oil. Stir in the rice and cook for 30 seconds to a minute until lightly coated. Pour in about ¾ cup of the warm stock and stir. Reduce the heat to medium and allow the liquid to absorb before adding more. Add another ¾ cup of stock along with ½ teaspoon of salt, stirring regularly as it absorbs. Continue adding the stock gradually, stirring often, until the rice is tender with a slight bite and the texture is creamy – this should take around 25 minutes. The finished risotto should be soft and loose, not dry or clumpy.
Take off the heat and stir through the parmesan. Fold the asparagus mixture back in, along with the fresh dill (or herbs of your choice) and lemon zest. Taste and adjust the seasoning if needed. Spoon into warm bowls and finish with extra herbs and a little more lemon zest before serving.