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Asparagus, mint & lemon risotto
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Total Time:
1 hour 5 minutes
Delicious asparagus risotto with various options like crab or prawns for a gourmet twist. Different asparagus varieties add flavor and texture. Top with whole asparagus tips for a beautiful presentation.
Ingredients:
  • 1 litre organic vegetable or chicken stock
  • 2 tablespoons olive oil
  • 1 large onion peeled and finely chopped
  • 4-5 sticks celery trimmed and finely chopped
  • 600 g risotto rice
  • 250 ml vermouth or dry white wine
  • 2 bunches asparagus woody ends removed and discarded
  • 700 ml organic vegetable or chicken stock
  • 50 g butter
  • 1 small handful Parmesan cheese freshly grated, plus a block for grating
  • 1 bunch fresh mint leaves picked and finely chopped
  • 2 lemons zest and juice of
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
Instructions:
  • - Finely slice the asparagus stalks into discs, leaving the tips intact. Begin preparing your basic risotto recipe by simmering the stock and sautéing the onion and celery in olive oil until soft. Add the rice and increase the heat, stirring constantly to prevent sticking. - Pour in the vermouth or wine and stir until the alcohol aroma dissipates. - Gradually add the stock to the rice, one ladle at a time, stirring until absorbed. Cook for about 14 to 15 minutes until the rice is slightly al dente. - In a separate saucepan, simmer half of the stock with the risotto base, sliced asparagus stalks, and tips. Stir and simmer until almost all of the stock is absorbed. Continuously add the remaining stock one ladleful at a time until the rice and asparagus are cooked to your liking. - Remove from heat and stir in butter, Parmesan, mint, most of the lemon zest, and all the juice. Adjust seasoning with salt and pepper. Let the risotto rest for a minute before serving with a drizzle of olive oil, a sprinkle of lemon zest, and extra Parmesan on the side.

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