01 October 2013

In Season:Asparagus & Lemon Risotto




It has become a bit of a tradition here at Toast to celebrate the arrival of Spring & my favourite green spears, asparagus.  Over the years there has been Asparagus  & Herb Frittata, an Ottolenghi Asparagus Mimosa, Salmon & Asparagus Salad with Agave Lime Vinaigrette. 

Having had a quick look over the past few years there also seems to be a serious ongoing affair with lemon. Last year there was Lemon & Mint Asparagus, Peas & Spinach, & the year before an Asparagus Salad with a Lemony Parmesan Vinaigrette & way back in 2010, where it all started, a Creamy Lemon & Asparagus Pasta.  Asparagus really does love lemon.  

So in the spirit of what looks to have become somewhat of a tradition this year I am sticking with the asparagus & lemon flavour theme with a little risotto. The lemon cutting through the richness of the risotto & makes it bright, light & fresh alongside those delectable tender green spears.


Asparagus & Lemon Risotto

Serves 2

Ingredients

3 cups chicken or vegetable stock
2 tbsp olive oil
1 shallot, finely diced
2 cloves garlic , minced
1 bunch asparagus, cut in to 2cm lengths
1 cup Arborio rice
1/2 cup dry white wine
I tbsp olive oil
Zest & juice of 1 lemon, reserve a little zest to garnish
1/4 cup freshly grated Parmesan, plus a little extra to garnish
Salt & pepper


Directions

Place the stock in a medium sized saucepan & warm gently.  Once warm leave on the lowest heat to keep it warm.  In a large frying pan heat the olive oil over a medium low heat & add the shallot & a pinch of salt.  Sauté for a few minutes until soft & translucent.  Add the garlic & sauté for a few minutes longer. Add the rice & stir gently.  Add the white wine, turn up the heat a little & simmer.  Stir until the wine has been absorbed.

Add a ladle of stock at a time & continue to simmer & stir until almost all absorbed, repeat until all the stock has been used.  It will take around 20 minutes, just relax & enjoy the stirring.



Once the rice is almost cooked add the asparagus to the rice and gently mix together.  Add the lemon juice, most of the zest & season with salt and pepper to taste. Stir in the Parmesan.  Remove from the heat and serve topped with a scattering of Parmesan & a little lemon zest.

This one is Spring on a plate, creamy risotto, bright, fresh, zest lemon & those first sweet green spears of asparagus.




If you like this you might like this Creamy Lemon & Asparagus Pasta
Two years ago Seedy Oaty Bread

Enjoy!

6 comments:

  1. Spring on a plate is the perfect way to describe your risotto. Delicious!

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    1. Thanks Lucy, cannot get enough of asparagus!

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  2. Definitely spring on a plate. Asparagus has finally shown up down here at a reasonable price, and I can't get enough of it right now. It is perfect partners with lemon, and risotto will definitely be featuring around here this week.

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    Replies
    1. Hi Sue, I know so happy to see asparagus & at a reasonable price :)

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  3. Ahh, so much to celebrate about asparagus! Lemon and creamy risotto enhance it beautifully. Enjoy spring!

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    Replies
    1. I know Hannah, I am eating it just about every night! Every year I can't quite get enough of it!

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