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Asparagus and Lemon Risotto

To get the best flavours from this dish, use fresh young asparagus.

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  1. 1

    In a large saucepan, heat the oil and gently cook the shallots, garlic and celery over a medium heat for 4 minutes. Add the rice and stir well.

  2. 2

    Add 2 ladles of warm vegetable stock and stir until the rice has absorbed most of the liquid. Keep adding the stock gradually for about 10 more minutes, stirring frequently.

  3. 3

    Add the asparagus, the herbs and lemon zest, and continue to cook gently, stirring frequently for approx a further 10 minutes. Don’t let the mixture dry out, add more stock if necessary.

  4. 4

    When the rice is cooked, mix in the goats cheese or soya cream and lemon juice, season to taste with salt and pepper and sprinkle with Parmesan (optional) before serving.


  • 3 tbsp olive oil
  • 2 shallots or 2 medium onions, chopped finely
  • 1 clove garlic, finely chopped
  • 1 stick celery, finely chopped
  • 280g / 10oz arborio or risotto rice
  • 1 litre / 1 3/4 pints vegetable stock, warmed
  • 1 bunch asparagus, trimmed and chopped into 5cm pieces
  • 6 fresh sage leaves, chopped finely
  • 1 sprig rosemary, chopped finely
  • ½ lemon, juice and zest
  • 50g / 20z goat’s cheese or 4 tbsp soya cream
  • 1 pinch sea salt (to taste)
  • 1 pinch black pepper (to taste)
  • 1 handful grated vegetarian Parmesan, to garnish

Serves 4

Total time required Total time:

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Recipe shopping list

14 products

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.


Meat Free Monday

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