Lemon Risotto with Green Asparagus
Fresh, creamy risotto with spring vegetables.
- 35 min
- 814 kcal / serving
- medium
- vegetarian
- Protein
- 20.7 g
- Fat
- 41.7 g
- Carbs
- 87.6 g
Contains: milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g risotto rice
- 1 small onion
- 1 clove of garlic
- 700 ml vegetable broth (kept warm)
- 1 bunch green asparagus
- 1 lemon
- 50 g butter
- 50 g Parmesan
- 2 tbsp olive oil
- Salt
- Pepper
Method
- Finely chop the onion and garlic. Wash the asparagus, trim the woody ends and cut into 3–4 cm pieces.
- Heat olive oil in a pot. Sauté the onion over medium heat until translucent, briefly fry the garlic.
- Add risotto rice and stir for 1–2 minutes until the grains are slightly glossy.
- Deglaze with a small splash of broth and stir until absorbed. Gradually add broth in small amounts, stirring frequently so the rice becomes creamy.
- After about 10 minutes, add the asparagus pieces to the risotto and cook together. Continue adding broth until the rice is cooked but still slightly al dente (about 18–20 minutes total).
- Wash the lemon with hot water, finely zest some of the peel and squeeze the juice. Shortly before the end of cooking, add the lemon zest and some of the juice to the risotto.
- Remove the pot from heat, stir in butter and Parmesan until the risotto is beautifully creamy. Season with salt and pepper.
- Divide risotto onto plates and garnish with additional lemon zest and Parmesan if desired.
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