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Asparagus, basil & lemon risotto

Ingredients :
  • 1.25L vegetable stock
  • 1 tbs olive oil
  • 30g butter
  • 2 small onions, finely chopped
  • 200g (1 cup) carnaroli or arborio rice (see note)
  • 1 cup basil leaves, plus extra, to serve
  • 2 bunches asparagus, trimmed, thinly sliced on the diagonal
  • 40g (1/2 cup) finely grated parmesan, plus extra, shaved, to serve
  • 1 lemon, zested
Method :
  • Step 1:Place stock in a saucepan and bring to the boil. Reduce heat to low and keep at a gentle simmer.
  • Step 2:Heat oil and butter in a heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until translucent. Add rice and cook, stirring, for 2 minutes or until well coated in mixture. Gradually add 250ml (1 cup) stock, stirring occasionally, until stock is absorbed. Repeat until all stock is used and rice is al dente; this will take about 20 minutes.
  • Step 3:Stir basil, asparagus, parmesan and lemon zest into risotto. Remove from heat and stand for 5 minutes; the residual heat will cook asparagus. Season with salt and pepper.
  • Step 4:Divide the risotto among bowls. Scatter with extra basil and shaved parmesan to serve.

Recipe Ingredient

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