Spring Lemon Asparagus Risotto

This bright, lovely risotto pairs nicely with a side of scallops or spot prawns. For something heavier, organic free range chicken thighs or even lamb shanks would be delicious too! 


300g (1.5 cup) risotto rice - Arborio or Carnaroli rice
400g organic asparagus (1 bunch) - sliced into half inch angled pieces
1 medium onion - finely chopped
1 tbsp olive oil
3 tbsp salted butter
1 celery stick - finely chopped
1.2 l organic vegetable stock (you might not need it all)
150 ml dry white wine
1 whole lemon - zest & juice
salt and pepper to taste
Parmesan cheese shavings to serve


1) In a sauce pan on medium heat, fry onions and celery with butter and oil till tender. Add rice, stir until coated with oil, butter and juices, and let cook in the pan for a few mins before adding wine. 

2) Add wine and let cook off almost completely. Lower the heat and start adding stock a quarter cup at a time. Once you have 1/2 cup of stock left add asparagus. Turn down heat and let cook until rice is almost cooked through. 

3) Once rice is almost cooked through add lemon juice, zest and remaining stock. Stir and serve immediately. Risotto should be creamy, not runny, in consistency.