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Rated excellent by our customers

Asparagus and lemon Risotto


Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Main Courses

You will need

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

Sorry unavailable

More products
salt More products
ground pepper More products
2 organic lemons, zest and juice More products
3 tbsp grated hard cheese Available only in our Edinburgh shops More products

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


  • 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.

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Shopping List

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Arborio Risotto White Rice
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Asparagus ORGANIC
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Sorry unavailable
Fine Sea Salt
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Coarse Ground Black Pepper
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