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Asparagus and lemon Risotto

Name: Asparagus and lemon Risotto
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 small onion finely chopped; 200g arborio rice; 50g butter; 125ml white wine; 1 litre hot vegetable stock; 400g asparagus chopped; salt; ground pepper; 2 organic lemons, zest and juice; 3 tbsp grated hard cheese

Mmmmm

Posted by: Rhona
On: 08/05/2009

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
1 small onion finely chopped		More products
200g arborio rice		More products
50g butter	Available only in our Edinburgh shops	More products
125ml white wine		More products
1 litre hot vegetable stock		More products
400g asparagus chopped	Awaiting stock	More products
salt		More products
ground pepper		More products
2 organic lemons, zest and juice		More products
3 tbsp grated hard cheese	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Melt the butter in a wide high sided pan over a very low heat.
Peel and chop the onion finely.
Put onion in saucepan and let it soften stirring from time to time until it becomes translucent.
Stir in the rice, folding the grains over briefly in the butter with a wooden spoon.
Pour in the wine and let it bubble down until the liquid has pretty much disappeared.
Add a large ladleful of hot stock, turn the heat up a bit, then let the liquid almost disappear before adding the pieces of asparagus and a second ladle of stock
Continue adding the stock as it boils down to almost nothing. Stir the rice often.
Season with salt and pepper, the lemon zest and juice and continue cooking until the rice is creamy but has a little bite left to it.
Stir in the hard cheese and eat immediately.