Asparagus & lemon risotto


The quickest and easiest Italian dish to prepare I find, as it takes about 20 minutes to cook and 5 minutes to prepare. The most interesting thing is I have never actually had risotto in a restaurant but I have always made it at home. I have tried a couple of combinations but I must admit this is one of my favorites. I guess you will know that because of my love of lemons! A fantastic comforting plate for lunch in the autumn, just couldn’t get better than that! Adapted from the wonderful Jamie Oliver!


200g arborio rice
1 medium onion finely diced
2 cloves garlic crushed
1 tbsp butter
1 tbsp olive oil
7 spears of asparagus chopped 1cm pieces
Zest of 1 lemon
Juice of half a lemon
1000-1200 ml of vegetable stock
Salt to taste if needed



• Heat oil and butter in a non stick saucepan and add the onion, garlic and rice, cook for a few minutes on a low heat and keep stirring



• Pour in a ladle full of vegetable stock and stir, keep doing this until rice gets tender and bigger due to the absorption of the stock. As the stock is absorbed keep stirring in more stock. The key is to stir continuously throughout


• The cooking process as mentioned above should take approximately 20 minutes so at 12 minutes throw in the asparagus and mix in well, once the rice is nearly done at the 20 minute mark stir in the lemon juice and zest


You may wish to add a little salt but please do check before adding as the vegetable stock will have flavored it well

• Serve with a side salad and I personally like a little cheese grated on top, Enjoy!


5 thoughts on “Asparagus & lemon risotto

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