Grilled Asparagus & Lemon Risotto
Creamy lemon risotto with grilled asparagus is the perfect meal to celebrate Spring, combining the comfort of winter with the brightness of spring. Delicious!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 onion finely chopped
- 2 garlic cloves thinly sliced
- 500 g Arborio rice
- zest of 1-2 lemons depending on how lemony you want it
- 150 ml white wine
- 1 l-1.2l vegetable stock if you’re not vegetarian, you could use chicken stock
- 500 g asparagus thoroughly washed and woody ends snapped off.
- 50 g Parmesan grated
- 2 tablespoons butter cubed
- juice of 1 lemon
- salt & pepper to taste
In a medium saucepan, saute the onion in a splash of oil until soft and translucent. Add the garlic and fry for another 30 seconds then add the rice.
Coat the rice in the oil then add the lemon zest and white wine.
Allow the wine to absorb into the rice then start adding the stock a little a time stirring to agitate the rice and allow it to release its starchy creaminess. The amount of stock needed varies as all rice absorbs liquid differently. You want the risotto to be creamy and ‘loose’. It shouldn’t be able to keep its shape and the rice should be al dente (soft and pleasant to eat but not mushy).
While the risotto is cooking, coat the asparagus in a little oil and grill on a hot griddle pan until charred. Slice the asparagus tips off and keep aside for topping the finished risotto. Chop the asparagus stems into small rounds and keep aside.
When the rice is cooked to your liking, add the chopped asparagus rounds, Parmesan, butter and lemon juice and stir in.
Season to taste then serve, topped with the charred asparagus tips.