Asparagus and Lemon Risotto

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Asparagus and Lemon Risotto

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

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Instructions

  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.


Ingredients

  • 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:

  • Preparation time:
  • Cooking time:
 

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Recipe published with permission from Meat Free Monday.

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

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