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Asparagus, basil & lemon risotto
Asparagus, basil & lemon risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Make a simple and delicious Spring vegetable risotto using wholesome grains.
Ingredients:
  • 1.25L vegetable liquid stock
  • 18.20 gm olive oil
  • 30g butter
  • 2 small onions, finely chopped
  • 200g (1 cup) carnaroli rice or arborio rice (see note)
  • 250.00 ml basil leaves, plus extra, to serve
  • 2 bunches asparagus, trimmed, thinly sliced on the diagonal
  • 40g (1/2 cup) finely grated parmesan, plus extra, shaved, to serve
  • 1 lemon, zested
Instructions:
  • In a saucepan, bring stock to a boil, then lower the heat to simmer gently.
  • In a heavy-based saucepan over medium heat, heat oil and butter. Sauté onions until translucent, about 5 minutes. Add rice and cook, stirring, until well coated, about 2 minutes. Slowly stir in 250ml (1 cup) stock at a time until absorbed. Continue this process until all the stock is used and rice is al dente, which will take about 20 minutes.
  • Mix fresh basil leaves, tender asparagus spears, grated parmesan cheese, and fragrant lemon zest into the creamy risotto. Let it rest for 5 minutes off the heat to allow the asparagus to cook gently. Finally, season with a sprinkle of salt and pepper to taste.
  • Serve the risotto in individual bowls and garnish with fresh basil and shaved parmesan before enjoying.

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