Name: Lemon Asparagus Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10-12 green asparagus tops; 2 Tablespoons olive oil, divided; 2 Tablespoons butter, divided; 2-3 small shallots, minced (or 1 small red onion, minced); 2 cloves garlic, minced; 3 or 4 thyme sprigs; 1 lemon, zest only; 1 cup (250g) arborio rice; 1/2 cup (150 ml) white wine; 3-4 cups (0.75-1 L) vegetable stock; 1/2 cup (50g) grated parmesan; 1/2 cup (75g) cooked green peas, fresh or frozen; Salt and pepper, to taste; Fresh herbs (chives, thyme, parsley…)

Lemon Asparagus Risotto

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Author: Delphine Fortin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Plant-based

This rich and creamy lemony risotto with an addition of fresh spring asparagus and green peas will have you dreaming of spring!

Ingredients

Scale

10–12 green asparagus tops
2 Tablespoons olive oil, divided
2 Tablespoons butter, divided
2–3 small shallots, minced (or 1 small red onion, minced)
2 cloves garlic, minced
3 or 4 thyme sprigs
1 lemon, zest only
1 cup (250g) arborio rice
1/2 cup (150 ml) white wine
3–4 cups (0.75–1 L) vegetable stock
1/2 cup (50g) grated parmesan
1/2 cup (75g) cooked green peas, fresh or frozen
Salt and pepper, to taste
Fresh herbs (chives, thyme, parsley…)

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Instructions

Heat up one tablespoon of olive oil in a frying pan over a medium heat. Place in the asparagus tops and lightly stir-fry them for a minute or two, just enough that they soften and get a glaze. Set aside.
In a separate pot bring the vegetable broth to a light simmer, just enough to warm it up. Try keep it warm for the time you’re cooking the risotto.
Melt the remaining tablespoon of olive oil with one tablespoon of butter in a large non-stick saucepan and fry the shallots for about 5 minutes, until softened, but not colored. Add the minced garlic, stir, and fry one more minute.
Add the risotto rice, stir in the thyme and lemon zest, and cook for a few more seconds, until the rice is glistening.
Pour in the wine, stirring continuously until absorbed.
Add a ladleful of hot stock at a time, cooking over a medium heat and keeping stirring until all the stock is absorbed. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
Add the remaining tablespoon of butter and the grated parmesan cheese on top. Do not stir. Cover with a lid and leave the risotto to sit for a few minutes so that all the flavors and liquid absorb and settle.
Stir through the green peas and fresh herbs before serving, and served with the green asparagus on top.