Asparagus, Spinach and Lemon Risotto
This risotto makes a lovely vegetarian meal, side dish or starter. When asparagus is not in season use broccoli or beans.
Quick & Easy
2 tbsp butter
1 onion, finely diced
2 cloves garlic, crushed
1 cup Arborio rice
1/2 cup white wine
4 cups hot vegetable stock
1 tsp salt
freshly ground black pepper
1/2 lemon, finely grated zest of
1 tsp thyme leaves
about 20 spears asparagus, tough ends snapped off and discarded, cut into 3-4cm lengths
1 large bunch rocket or spinach, tough stems discarded
1 packed cup shelled broad beans, (optional)
1 packed cup grated parmesan, (80g)
1/2 cup toasted sliced almonds (optional)
1-2 tsp lemon juice, to taste
Heat butter in a medium-sized pot.
Add onion and garlic and cook gently for 5 minutes.
Add rice, stirring over heat for a minute or two until it starts to toast a little.
Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme.
Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this point add a little water – it should be very sloppy.
Stir in asparagus, cover and cook another 3 minutes.
The rice should be just tender and creamy.
Stir in rocket or spinach, optional broad beans and most of the parmesan and almonds.
Just before serving add lemon juice and adjust seasonings to taste.
Serve sprinkled with remaining parmesan and almonds.