Lemon Risotto - Asparagus

Lemon Asparagus Risotto

A bright, fresh risotto that feels like spring in a bowl. Light, creamy, lemony. Basically the kind of thing you want to eat when the sun's out - or when you wish it was.

This is a proper risotto, so yes, you’ll be stirring a fair bit. But it’s worth it. Pour yourself a glass of something while you’re at it.

Serves 2 (or 1 very hungry risotto lover)

Ingredients

  • 725ml hot vegetable stock (keep it warm on the stove)

  • 4 tsp extra virgin olive oil

  • 1 shallot, finely chopped

  • 100g asparagus - trim the woody ends, chop each spear into 3 pieces

  • 140g risotto rice (Carnaroli, Vialone Nano, or Arborio all work)

  • Zest and juice of 1,5/2 unwaxed lemons

  • A small handful of flat-leaf parsley, roughly chopped

  • 20g Parmesan, grated (plus extra for sprinkling)

  • Freshly ground black pepper

Method

Start by heating your stock and keeping it warm - it’s important you add hot stock to the rice, not cold. Just leave it on a low simmer.

Heat the olive oil in a wide, heavy pan over medium heat. Add the chopped shallot and cook gently until soft and translucent - don’t rush this step, no browning.

Stir in the risotto rice and toast it for a minute or two, coating the grains in the oil. You’ll hear a slight sizzle and the rice will go a little translucent around the edges - that’s your cue to move on.

Start adding the stock - one ladle at a time. Stir gently and let the rice absorb the liquid before adding the next ladle. Repeat until the rice is creamy and just shy of al dente - about 15 minutes in ideally... but honestly it often takes longer.

Add the asparagus during the last 5–6 minutes of cooking. You want it just tender, still bright green, with a bit of bite.

Once the rice is cooked and everything’s creamy (but not soupy), take it off the heat.

Add the lemon zest, juice, parsley, and grated Parmesan. Stir it all through. Season with a good grind of black pepper. Taste and adjust - maybe a bit more lemon, maybe a touch more cheese. You know what you like.

Let it sit for a minute before serving - risotto always improves after a short rest.

To Serve

Spoon into warm bowls. Finish with a sprinkle of extra Parmesan and a few cracks of black pepper.

Optional but encouraged: a drizzle of good olive oil on top.

Bon app!