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Lemon asparagus risotto
The bright, fresh flavours of asparagus and lemon dominate this creamy rice dish. Try not to rush this rice, it's well worth waiting for! I like to serve this as a main dish under some steamed halibut or pan-fried scallops.
Ingredients
Serves: 4
- 20 fresh asparagus spears, trimmed
- 1L low salt chicken stock
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 celery stick, diced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 225g arborio or risotto rice
- 120ml dry white wine
- 20g freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add asparagus, cover and steam until tender, about 5 minutes. Cut asparagus into 2.5cm pieces; set aside.
- Heat chicken stock in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large pan over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken stock into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Suggestion:
You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking tray and roasting them in the oven at 180 C for 15 minutes.
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Reviews & ratings
Average global rating:
(118)
Reviews in English (85)
Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it. - 09 Jan 2013 (Review from Allrecipes US | Canada)
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing. - 26 May 2014 (Review from Allrecipes US | Canada)
Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!! - 06 Mar 2013 (Review from Allrecipes US | Canada)